Friday, March 28, 2014

Coconut Rice Pudding with Mango

Creamy rice pudding is delicious with fresh, sweet mangos. I prefer it served warm but could also be chilled.
Coconut Rice Pudding with Mango

1 can coconut milk, (I used Trader Joe's coconut cream)
1 teaspoon vanilla extract
3 Tablespoon sugar
2/3 cup water
3/4 cup Arborio rice, rinsed
pinch of salt
diced fresh mangos
lightly toasted coconut

In a saucepan over medium heat, stir together coconut milk, vanilla, sugar, and water until sugar is dissolved.
Add rice and salt, stirring until comes to a boil, lower heat and simmer uncovered.
Stir frequently, about 40 minutes until rice is cooked.
Ladle into serving dishes.
Top with mango and toasted coconut.

No comments:

Post a Comment