Coconut-Mango Rice Pudding

Name: Coconut-Mango Rice Pudding
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters Arborio rice; 237 milliliters heavy cream, chilled; 2 ripe mangos, peeled and cut into 1/4-inch cubes (see Notes above); 6 servings Salt; 355 milliliters sugar; 411 grams unsweetened coconut milk (see Notes above); 1 teaspoon vanilla extract; 1 liters water

Coconut-Mango Rice Pudding might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains roughly 7g of protein, 32g of fat, and a total of 762 calories. Head to the store and pick up sugar, vanillan extract, water, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Bring water to boil in large saucepan.

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Water

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Sauce Pan

Add rice and 1/2 teaspoon salt and simmer over medium heat, stirring from time to time, until rice is tender and creamy, 15 to 20 minutes.

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Rice

Salt

Reduce heat to medium-low. Stir in 1 1/2 cups sugar and coconut milk. Simmer, stirring from time to time, until rice is thickened, about 15 minutes.

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Coconut Milk

Sugar

Rice

Transfer rice pudding to large baking dish and cool completely, about 30 minutes.

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Rice

Equipment you will use

Baking Pan

Once rice pudding is cooled, whisk cream, remaining 2 tablespoons sugar, and vanilla until soft peaks form, 2 to 3 minutes. Fold whipped cream and mango into rice pudding.

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Whipped Cream