Coconut And Mango Rice Pudding
Indulge in the tropical flavors of Sierra Leone with this delicious Coconut and Mango Rice Pudding. This creamy and comforting dessert is perfect for satisfying your sweet tooth while enjoying the delightful combination of coconut and mango.
Ingredients
- 1 cup of jasmine rice
- 1 can (13.5 oz) of coconut milk
- 1/2 cup of sugar
- 1 ripe mango, diced
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Instructions
- In a saucepan, combine the jasmine rice, coconut milk, sugar, and salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the rice pudding cool for 10 minutes, then gently fold in the diced mango.
- Divide the rice pudding into serving bowls and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Fat
- 6g
- Protein
- 3g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Refrigerator
Serving suggestions
Serve the Coconut and Mango Rice Pudding chilled, garnished with additional diced mango or a sprinkle of toasted coconut flakes for an extra tropical touch.
Tips & tricks
For a creamier texture, you can use arborio rice instead of jasmine rice.
Cost
$8