Name: Coconut Mango Rice Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Arborio Rice (1 cup): This short-grain rice is essential for the creamy texture of rice pudding. Its high starch content releases beautifully during cooking, creating that signature velvety consistency we all love. You can also use other short-grain rice like sushi rice, but Arborio is traditionally preferred for its creamy result.; Full-Fat Coconut Milk (2 cans, 13.5 oz each): The heart and soul of this pudding! Full-fat coconut milk provides the rich, creamy base and that unmistakable tropical coconut flavor. Using full-fat is crucial for the desired richness; light coconut milk will result in a thinner, less decadent pudding.; Water (2 cups): Water helps to cook the rice initially, ensuring it softens perfectly before the coconut milk is added. This initial cooking stage is important for achieving the right texture.; Granulated Sugar (½ cup): Sweetness is key in a dessert like rice pudding. Granulated sugar provides clean sweetness that complements the coconut and mango flavors. You can adjust the amount to your preference, but this amount provides a balanced sweetness.; Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor profile, adding warmth and depth. It beautifully complements both the coconut and mango, tying all the flavors together harmoniously.; Pinch of Salt: A small pinch of salt is crucial in desserts. It balances the sweetness and enhances all the other flavors, preventing the pudding from tasting flat or overly sugary.; Ripe Mangoes (2 large): The star of the show! Ripe mangoes provide a burst of tropical sweetness and a delightful tang that cuts through the richness of the coconut milk. Look for mangoes that are fragrant and slightly soft to the touch. You’ll need some for the pudding itself and extra for topping.; Lime Juice (1 tablespoon): Fresh lime juice brightens the mango flavor and adds a zesty counterpoint to the sweetness. It’s especially important if your mangoes are very sweet; the lime juice provides balance.; Toasted Coconut Flakes (for garnish, optional): Toasted coconut flakes add a delightful crunch and intensify the coconut flavor. They also add a beautiful visual appeal to the finished pudding. These are optional but highly recommended for texture and flavor.; Fresh Mint Leaves (for garnish, optional): Fresh mint leaves add a pop of color and a refreshing aroma. They complement the tropical flavors and make the pudding even more visually appealing. Optional, but a lovely finishing touch.

Ingredients

Arborio Rice (1 cup): This short-grain rice is essential for the creamy texture of rice pudding. Its high starch content releases beautifully during cooking, creating that signature velvety consistency we all love. You can also use other short-grain rice like sushi rice, but Arborio is traditionally preferred for its creamy result.
Full-Fat Coconut Milk (2 cans, 13.5 oz each): The heart and soul of this pudding! Full-fat coconut milk provides the rich, creamy base and that unmistakable tropical coconut flavor. Using full-fat is crucial for the desired richness; light coconut milk will result in a thinner, less decadent pudding.
Water (2 cups): Water helps to cook the rice initially, ensuring it softens perfectly before the coconut milk is added. This initial cooking stage is important for achieving the right texture.
Granulated Sugar (½ cup): Sweetness is key in a dessert like rice pudding. Granulated sugar provides clean sweetness that complements the coconut and mango flavors. You can adjust the amount to your preference, but this amount provides a balanced sweetness.
Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor profile, adding warmth and depth. It beautifully complements both the coconut and mango, tying all the flavors together harmoniously.
Pinch of Salt: A small pinch of salt is crucial in desserts. It balances the sweetness and enhances all the other flavors, preventing the pudding from tasting flat or overly sugary.
Ripe Mangoes (2 large): The star of the show! Ripe mangoes provide a burst of tropical sweetness and a delightful tang that cuts through the richness of the coconut milk. Look for mangoes that are fragrant and slightly soft to the touch. You’ll need some for the pudding itself and extra for topping.
Lime Juice (1 tablespoon): Fresh lime juice brightens the mango flavor and adds a zesty counterpoint to the sweetness. It’s especially important if your mangoes are very sweet; the lime juice provides balance.
Toasted Coconut Flakes (for garnish, optional): Toasted coconut flakes add a delightful crunch and intensify the coconut flavor. They also add a beautiful visual appeal to the finished pudding. These are optional but highly recommended for texture and flavor.
Fresh Mint Leaves (for garnish, optional): Fresh mint leaves add a pop of color and a refreshing aroma. They complement the tropical flavors and make the pudding even more visually appealing. Optional, but a lovely finishing touch.

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Instructions

Rinse the Rice: Begin by rinsing the Arborio rice under cold water in a fine-mesh sieve until the water runs clear. This step removes excess starch from the surface of the rice, which helps prevent the pudding from becoming overly gummy and ensures a creamier texture. Rinsing is a small step, but it makes a noticeable difference in the final result.
Combine Rice and Water: In a medium-sized saucepan, combine the rinsed Arborio rice and water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Simmering gently allows the rice to absorb the water and soften without scorching. Keep the lid on to trap steam and ensure even cooking.
Check Rice Texture: After 15 minutes, check the rice. It should have absorbed most of the water and be tender but still slightly firm to the bite. If there is still a lot of water, continue to simmer, covered, for another 2-3 minutes, checking frequently to prevent sticking. The goal is for the rice to be cooked through but not mushy.
Add Coconut Milk and Sugar: Pour in the full-fat coconut milk and granulated sugar into the saucepan with the cooked rice. Stir well to combine everything. The coconut milk will add richness and flavor, and the sugar will sweeten the pudding. Ensure the sugar dissolves completely into the warm mixture.
Simmer and Thicken: Increase the heat to medium-low and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue to simmer, uncovered, for about 20-25 minutes, or until the rice pudding has thickened to your desired consistency. Stirring frequently is crucial during this stage to prevent sticking and ensure even cooking and thickening. The pudding will thicken as the rice releases more starch and absorbs the coconut milk.
Stir in Vanilla and Salt: Once the rice pudding has reached your desired thickness (it should coat the back of a spoon), remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt. These additions enhance the flavor and balance the sweetness. The vanilla adds warmth, and the salt balances the overall taste.
Prepare the Mango Puree: While the rice pudding is simmering and thickening, prepare the mango puree. Peel and chop one of the ripe mangoes. Place the chopped mango in a blender or food processor and blend until smooth. Add the lime juice to the mango puree and blend again briefly to combine. The lime juice brightens the mango flavor and prevents oxidation, keeping the puree vibrant. Taste and adjust lime juice if needed, depending on the sweetness of your mango.
Fold in Mango Puree: Gently fold the mango puree into the warm rice pudding. Stir until the puree is evenly distributed throughout the pudding, creating a beautiful swirl of color and flavor. Folding ensures the puree is incorporated without making the pudding too thin.
Chill (Optional but Recommended): For the best flavor and texture, allow the coconut mango rice pudding to cool slightly, then transfer it to a serving bowl or individual bowls. Cover and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together beautifully and the pudding to thicken further. While it can be enjoyed warm, chilling enhances the overall experience.
Prepare Mango Topping: While the pudding is chilling, prepare the mango topping. Peel and dice the remaining mango. You can dice it into small cubes or slices, depending on your preference.
Serve and Garnish: When ready to serve, spoon the chilled coconut mango rice pudding into bowls. Top with the diced fresh mango, toasted coconut flakes (if using), and fresh mint leaves (if using). Serve chilled and enjoy this tropical delight! Garnishing adds visual appeal and textural contrast, making the dessert even more enjoyable.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: one normal portion
Calories: 300
Sugar: 25g
Fat: 15g
Carbohydrates: 40g