Mango Coconut Rice Pudding Recipe

Ingredients with Measurements:
- 1 cup jasmine rice
- 2 cups water
- 1 can coconut milk (13.5 oz)
- 1/2 cup sugar
- 1/2 tsp salt
- 1 ripe mango, peeled and diced
- 1/4 cup shredded coconut

Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
- Mixing bowl
- Serving bowls

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a medium-sized saucepan, combine the rice and water. Bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water has been absorbed.
4. In a mixing bowl, whisk together the coconut milk, sugar, and salt.
5. Add the coconut milk mixture to the cooked rice and stir well.
6. Cook the rice mixture over medium heat, stirring occasionally, until it thickens and becomes creamy (about 10-15 minutes).
7. Remove the rice pudding from the heat and let it cool for a few minutes.
8. Fold in the diced mango and shredded coconut.
9. Divide the rice pudding into serving bowls and chill in the refrigerator for at least 1 hour before serving.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes 4 servings.

Nutritional information:
Calories per serving: 437
Fat: 18g
Carbohydrates: 67g
Protein: 5g
Fiber: 2g
Sugar: 38g

Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of rice.
- Sugar can be substituted with honey or maple syrup.
- Shredded coconut can be substituted with toasted coconut flakes.

Variations:
- Add some chopped nuts, such as almonds or cashews, for extra crunch.
- Use other tropical fruits, such as pineapple or papaya, instead of mango.
- Add some spices, such as cinnamon or cardamom, for extra flavor.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Stir the rice pudding frequently while cooking to prevent it from sticking to the bottom of the pan.
- Add the mango and shredded coconut at the end to prevent them from getting mushy.

Storage instructions:
Store the rice pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice pudding in the microwave or on the stovetop until warm.

Presentation ideas:
Serve the rice pudding in individual bowls and garnish with extra diced mango and shredded coconut.

Garnishes:
Extra diced mango and shredded coconut.

Pairings:
This rice pudding pairs well with a cup of hot tea or coffee.

Suggested side dishes:
This rice pudding can be served as a dessert on its own or with some fresh fruit on the side.

Troubleshooting advice:
- If the rice pudding is too thick, add a little more coconut milk or water to thin it out.
- If the rice pudding is too thin, cook it for a few more minutes until it thickens.

Food safety advice:
Make sure to store the rice pudding in the refrigerator and consume it within 3 days.

Food history:
Rice pudding is a popular dessert in many cultures around the world. It is believed to have originated in ancient Persia and spread to other parts of the world over time.

Flavor profiles:
This rice pudding has a creamy and sweet flavor with a tropical twist from the mango and coconut.

Serving suggestions:
Serve this rice pudding chilled as a refreshing dessert on a hot day.

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Region: Thai

Taste: Sweet, Creamy, Coconutty, Mango