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

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

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.

No additional tips available.

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

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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.

Red Coconut Rice Pudding With Mango

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