Coconut Rice Pudding
We all need easy desserts to throw together when you fancy something sweet, and this Coconut Rice Pudding is ideal! Less than 5 minutes actual hands on time, then let the hob work its magic! Finished with mango, it's the perfect blend of creamy, fragrant and fresh.
Ingredients
- 100 g pudding rice
- 400 g can of coconut milk
- 50 g sugar
- 1 teaspoon vanilla extract
- 500 ml whole milk
- 1 mango
Instructions
- Add 100 g pudding rice, 50 g sugar, 1 teaspoon vanilla extract & 400 g can of coconut milk and 500 ml whole milk into a pan over high heat until it just starts bubbling
- Drop heat down to low/medium - and simmer for 30mins, ensuring to check it and stir at least every 10 minutes
- Prepare 1 mango: chop half into into chunks and blend the other half into a puree
- After 30 minutes cook time, the coconut rice pudding should have thickened up but still have some excess liquid that needs soaked up. Take it off the heat and leave it to one side for 10-15 minutes. See Notes
- In that time, the rice will soak up the excess liquid with no further involvement from you.
- Reheat slightly for a minute or so if you think it needs it, then serve immediately with some mango puree and fresh chopped mango on top and enjoy
Notes
I used stainless steel cookware - if using a non-stick pan then you may need to extend the cook time by 5-10 minutes.
Re-Heating: the coconut rice pudding can be eaten cold, but if choosing to reheat then add to a pot with a splash of water or milk and heat until piping hot throughout.
The rice will continue to absorb more of the liquid as it cools, hence the requirement to add additional liquid if reheating.
Nutrition
Calories: 448kcalCarbohydrates: 49gProtein: 8gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 64mgPotassium: 531mgFiber: 1gSugar: 26gVitamin A: 769IUVitamin C: 20mgCalcium: 189mgIron: 4mg
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