Coconut and Mango Rice Pudding (Riz au Lait à la Noix de Coco et à la Mangue)
Riz au Lait à la Noix de Coco et à la Mangue is a delicious Comorian rice pudding dessert that combines the tropical flavors of coconut and mango.
Ingredients
- 1 cup of arborio rice
- 2 cups of coconut milk
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1 ripe mango, diced
- 1/4 cup of shredded coconut, toasted
Instructions
- In a saucepan, combine the arborio rice and coconut milk. Bring to a simmer over medium heat.
- Stir in the sugar and vanilla extract. Cook for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove from heat and let it cool for 10 minutes.
- Divide the rice pudding into serving bowls and top with diced mango and toasted shredded coconut.
- Serve the Riz au Lait à la Noix de Coco et à la Mangue either warm or chilled.
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
- 5g
- Protein
- 3g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Cutting board Knife
Serving suggestions
Serve the Riz au Lait à la Noix de Coco et à la Mangue as a refreshing dessert after a Comorian meal.
Tips & tricks
For a creamier texture, you can use a combination of coconut milk and regular milk in the recipe.
Cost
$8