Tuesday, August 27, 2013

Mango Coconut Rice Pudding

Rice pudding is such a yummy dessert, but sometimes it can feel a bit rich and heavy. This version brings a tropical flair to the traditional rice pudding and is easy to make (the hardest part is stirring). To get the best mango flavor, choose two ripe mangoes that are not hard and don’t have any bruises. Frozen mango would work as well, but make sure to allow it to thaw completely before pureeing, otherwise there will be too much water in the mixture.
Mango Coconut Rice Pudding 1 cup Arborio rice 2 cups water 2 large mangoes, peeled, cored and cut into chunks (or 2 cups fresh or thawed from frozen mango chunks) 1 (15 ounce) can coconut milk (you may use light or regular depending on preference) 1/2 cup unsweetened flaked coconut 1/3 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1. Add rice and water to a medium saucepan and bring to a boil over high heat. 2. Add mango chunks to a blender and blend on high until a thick puree forms. Scrape mixture from sides as needed, but do not add any liquids to mixture. 3. When rice is boiling, reduce heat to medium and stir until the mixture is thickened, but still slightly soupy, abut 6 minutes. 4. Add mango and remaining ingredients, stirring into the rice mixture completely. Stir consistently over medium heat and cook until thickened into an oatmeal-like texture, about 7 minutes. Remove from heat and allow to cool for about 10 minutes. You may serve the rice pudding warm or cool depending upon your preference.

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