Mango Jasmine Rice Pudding Recipes

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.

JASMINE RICE PUDDING WITH TOASTED COCONUT

Steps:

• In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
• Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
• Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

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.