Rice Pudding With Ginger Amaranth And Mango Recipes

MANGO RICE PUDDING

Steps:

• In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

TANGY MANGO RICE PUDDING

Steps:

• Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
• Add 1 1/2 cups of the milk, sugar, and vanilla to rice. Cook until boiling, stirring constantly, then let simmer for 10 minutes (or until mixture begins to thicken and get creamy) stirring occasionally to prevent sticking.
• Beat egg with the remaining 1/2 cup of milk. Slowly add to rice mixture (SLOWLY - if you add it too quickly you end up with scrambled egg rice pudding!)
• Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
• Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.

GINGER COCONUT RICE PUDDING

Steps:

• In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
• In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
• Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
• Serve plain or with fresh sliced mango.