COCONUT MANGO RICE PUDDING

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time: 25

Ingredients

  • 2 cups short grain rice (sushi rice or Arborio)
  • 5 cups water
  • 1 vanilla bean, split
  • 1 cup sugar
  • 3 cans coconut milk
  • 3 mangoes, diced & a sprig of fresh mint

Directions

  • Combine rice, water, sugar and vanilla bean in a pot.
  • Cover and bring to a boil.
  • Reduce heat and simmer covered until almost all the water is absorbed.
  • Remove from heat and pour in coconut milk.
  • Allow to cool, stirring occasionally to incorporate coconut milk. Refrigerate.
  • To serve, scoop chilled pudding (it can be heated slightly if desired) into serving dish.
  • Top with mango and garnish with a sprig of fresh mint.

Notes

Author Credit: Jen Foy

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