Red Coconut Rice Pudding With Mango Recipe

Name: Red Coconut Rice Pudding With Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red Bhutanese rice; 1 1/2 cups water; 1/4 teaspoon salt; 1 cup milk (can use 2 percent) or rice beverage; 1 cup unsweetened low-fat coconut milk; Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract; 1/2 cup raw brown sugar, preferably fair-trade organic; 1/2 teaspoon rose water (optional); 1 ripe mango, peeled, seeded and cut in thin slices; Fresh lime juice

Servings: persons

1
Combine the rice, water and salt in a saucepan, and bring to a boil.
2
Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
3
Add the milk, coconut milk, vanilla and sugar to the rice, and stir together.
4
Bring to a boil while stirring.
5
Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy.
6
Stir in the rose water.
7
Scrape into a bowl or into individual serving dishes, and allow to cool.
8
Serve warm, if you prefer.
9
If serving chilled, cover and cool for at least two hours before serving.
10
Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving.
11
Squeeze a little lime juice over the mango slices, and serve.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup red Bhutanese rice, 1 1/2 cups water, 1/4 teaspoon salt, 1 cup milk (can use 2 percent) or rice beverage, and more.

Yes, Red Coconut Rice Pudding With Mango falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Coconut Rice Pudding With Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions