Mango And Coconut Rice Pudding
Mango and Coconut Rice Pudding is a delicious and creamy dessert that originates from Fijian cuisine. This sweet treat combines the tropical flavors of mango and coconut with the comforting texture of rice pudding, creating a delightful dessert that is perfect for any occasion.
Ingredients
- 1 cup of jasmine rice
- 2 cups of coconut milk
- 1/2 cup of sugar
- 2 ripe mangoes, diced
- 1/2 teaspoon of vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the jasmine rice, coconut milk, sugar, and a pinch of salt.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and the mixture has thickened.
- Remove the saucepan from the heat and stir in the diced mangoes and vanilla extract.
- Let the rice pudding cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Fat
- 8g
- Protein
- 4g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Cutting board Knife
Serving suggestions
Serve the Mango and Coconut Rice Pudding chilled for a refreshing dessert on a hot day.
Tips & tricks
For an extra touch of indulgence, top the rice pudding with a sprinkle of toasted coconut flakes before serving.
Cost
$10