Red Coconut Rice Pudding With Mango Recipes
RED COCONUT RICE PUDDING WITH MANGO
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Provided by Martha Rose Shulman
Categories easy, dessert
Time 1h
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
- Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
- Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.
MANGO AND COCONUT RICE PUDDING
This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.
Provided by Shuzbud
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed.
- When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup.
- Simmer the rice pudding for 40-45 minutes, checking and stirring frequently.
- Meanwhile, peel and core the mango. Finely dice the flesh and set aside.
- When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly.
- Take off the heat and leave to stand for a few minutes for the flavours to blend.
- Serve and enjoy!
COCONUT RICE PUDDING WITH MANGO
Steps:
- Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
- In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
- To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.
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