Coconut Mango Rice Pudding

Mango Coconut Rice

I hate rice pudding.

There, I’ve said it.

Eggy, custardy, squishy rice pudding with – I can barely even type the words without gagging- skin. SKIN!

I remember watching my mom eat rice pudding when I was little and thinking that if that’s the sort of desserts that adults liked to eat then I never wanted to grow up.

But this.. this isn’t rice pudding.

Granted, it IS made with rice.

And, I’ll even go so far as to say that it looks like rice pudding, but it sure isn’t eggy and it for sure does not grow its own skin.

And, more importantly, it is delicious.

Ok, it might be rice pudding. But, it’s definitely not your grandmother’s rice pudding (unless your grandmother is Thai, then it very well could be her rice pudding). And, you don’t have to be an adult to enjoy this.

Or so I keep telling myself as, unlike my lucky mom, I have no children around to judge my dessert choices.

5.0 from 1 reviews
Coconut Rice Dessert with Mango
 
Prep time
Cook time
Total time
 
Coconut Rice Pudding with Mango
Author:
Recipe type: Sweet Endings
Serves: 4
Ingredients
  • 1 cup (170g) glutinous rice (sticky rice, not sushi rice)
  • 1-2 ripe mangoes, cut into bite-size pieces
  • 4 TBSP light brown sugar
  • ¼ tsp salt
  • 1 cup (250 ml) + ½ cup (125 ml) full fat coconut milk
  • ⅓ cup (80 ml) water
  • black sesame seeds (optional)
Instructions
  1. Place rice in a large bowl and cover with cool water. With your hand, swirl the rice around until the water turns cloudy. Drain water and repeat once more.
  2. Place rinsed and drained rice along with coconut milk, 1 TBSP of sugar and water in to a sauce pan over medium heat- keep uncovered.
  3. Bring to a boil and then reduce heat to low. Cover and let cook for 12 minutes.
  4. Remove from heat and allow to stand, covered for another 10 minutes.
  5. Meanwhile, to make a sauce for the dessert, warm (do not boil) the remaining ½ cup of coconut milk over medium-low heat. Add 2 TBSP of sugar, stirring to dissolve. Allow to simmer until slightly thickened. Add more sugar if sweeter sauce is desired.
  6. To assemble: place a few mounds of sticky rice in each serving bowl. Top with slices of mango, then pour sauce over top. Sprinkle with black sesame seeds.
  7. Enjoy hot or cold!
Notes
Feel free to sub in any other ripe fruit for the mango, although I suggest the fruit has a little tartness to it to offset the sweet pudding. Strawberries would be really lovely.

 BEN’S VERDICT (AKA A MEATEATER RESPONDS):

You hate rice pudding?!  Beloved by Brits and the backbone of school dinners!  How could I marry such a person?! (joking, of course!)

Truth be told,  I’m not a big fan either.  The only bit I really liked was the jam in the middle.  

This dish had two elements that I absolutely loved; the thick, unctuous, sweeter than sweet sauce at the bottom of the bowl and the fresh, cool mango on top.  Those two bits were probably close to a five out of five, and I could eat serving after serving of them.  The rice in the middle was a three for me. 

Score: 4/5 

 

 

 

 

 

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