Coconut mango rice pudding is a sweet rice pudding prepared with fresh puréed mango in a coconut milk base.
The success to making a deliciously yummy Coconut Mango Rice Pudding is the rice. The rice used for this recipe isn’t just any ordinary white rice, but rather a speciality rice, call Arborio Rice.
Arborio is special for its uniqueness in yielding a creamy texture when cooked.
Other ordinary rices, be it med or long grain white rice need help to yield the same creaminess that Arborio does when cooked.
Arborio is typically used for making risotto because it has a high starch content that creates a creamy consistency when cooked.
Although it may take a little more time to cook Arborio thoroughly, its creamy texture works well for rice pudding.
Arborio rice yields two times more cooked rice than regular med or long grain rice. One cup uncooked Arborio rice yields 6 cups of cooked rice. Where as 1 cup uncooked regular rice yields 2 cups cooked rice.
Coconut Mango Rice Pudding
1 – 14 ounce can coconut milk
¼ cup Arborio rice (yields 1.5 cups cooked)
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
1/8 cup roughly chopped macadamia nuts (optional)
Place the coconut milk, rice, salt, sugar and spices in a sauce pan and bring to a boil.
Reduce the heat and simmer for 25-35 minutes stirring occasionally.
Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.
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