Coconut-Mango Rice Pudding
Felt like something sweet but not embarrassingly unhealthy this evening, so I made this. It's somewhere between Vietnamese sticky rice and mango and Indian kheer.
Coconut-Mango Rice Pudding
1 Can coconut milk
Same canful of 2% milk or soy milk for maximum veganosity.
1/3 c Sugar
1/3 c uncooked Jasmine or Basmati rice (basmati!)
1/2 tsp Ground cardamom
pinch salt
1 small Ataulfo/Champagne mango, or 1/2 regular mango, diced into 1/4-1/2" cubes
Note 1: While this is fairly easy to make, it needs a lot of attention. The milk wants to boil over and make a huge mess. It hates you. Just saying, keep an eye.
Note 2: For this application, this is a good method for cutting up a mango.
1. Pour coconut milk into a medium saucepan. Fill the can with milk to rinse it out and add to the saucepan, along with the sugar. Heat on medium, stirring often until it comes to a boil.
2. Add rice, cardamom, and salt. Continue stirring until the rice is fully cooked and the pudding is at, well, a pudding consistency.
3. Mix in mango chunks at service. Serve hot or cold.
Coconut-Mango Rice Pudding
1 Can coconut milk
Same canful of 2% milk or soy milk for maximum veganosity.
1/3 c Sugar
1/3 c uncooked Jasmine or Basmati rice (basmati!)
1/2 tsp Ground cardamom
pinch salt
1 small Ataulfo/Champagne mango, or 1/2 regular mango, diced into 1/4-1/2" cubes
Note 1: While this is fairly easy to make, it needs a lot of attention. The milk wants to boil over and make a huge mess. It hates you. Just saying, keep an eye.
Note 2: For this application, this is a good method for cutting up a mango.
1. Pour coconut milk into a medium saucepan. Fill the can with milk to rinse it out and add to the saucepan, along with the sugar. Heat on medium, stirring often until it comes to a boil.
2. Add rice, cardamom, and salt. Continue stirring until the rice is fully cooked and the pudding is at, well, a pudding consistency.
3. Mix in mango chunks at service. Serve hot or cold.