Ingredients
-
3/4
-
1 1/2
-
1
-
2
-
1/2
-
1/4
-
1/2
-
1
-
-
-
-
-
-
-
Directions
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.,Very good and easy to make. To our taste, it was too sweet. When I make it again (and I will!), I will use less brown sugar and no granulated sugar. We enjoyed it. Made for ZWT6 2010.
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Simmer the Rice Pudding For 40-45 Minutes, Checking and Stirring Frequently. |
|
4
Done
|
Meanwhile, Peel and Core the Mango. Finely Dice the Flesh and Set Aside. |
|
5
Done
|
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. |
|
6
Done
|
Take Off the Heat and Leave to Stand For a Few Minutes For the Flavours to Blend. |
|
7
Done
|
Serve and Enjoy! |
