Coconut-Mango Rice Pudding Recipe

1. 1

   Bring water to boil in large saucepan. 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.

2. 2

   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.

3. 3

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

4. 4

   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. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.