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.
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!
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO AND COCONUT PUDDING
A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season.
Provided by Jubes
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
- Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
- Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
- Strain the mixture through a sieve to remove any lumps. Strain into a jug.
- Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
- Refrigerate the puddings overnight or for at least 6 hours, until set.
- Serve drizzled with some extra coconut milk or fruit.
- Cooking time does not include refrigeration time.
Nutrition Facts : Calories 245.9, Fat 8.5, SaturatedFat 6.3, Cholesterol 13.2, Sodium 25.7, Carbohydrate 42.8, Fiber 2.4, Sugar 39.1, Protein 3.2
MANGO COCONUT PUDDING
Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...
Provided by Hadipolo
Categories Desserts Custards and Pudding Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
- Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
- Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Nutrition Facts :
STICKY RICE & MANGO
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #desserts #fruit #rice #asian #kid-friendly #vegetarian #puddings-and-mousses #dietary #low-sodium #comfort-food #toddler-friendly #low-in-something #tropical-fruit #mango #pasta-rice-and-grains #long-grain-rice #taste-mood #sweet #4-hours-or-less
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