Rice pudding takes me back to my childhood. I remember watching my older sister stir up a batch using milk, cinnamon and raisins, and eagerly awaiting the warm, creamy sweetness. I loved how the raisins plumped up in the rice and leftovers from dinner could become dessert.
I don’t find myself eating rice pudding too often these days. For one, I don’t prepare too much plain white rice and if I do, the leftovers usually go to making Fried Rice.
But with mango season in full swing and a can of coconut milk in the pantry, who can resist?
Ingredients for Mango Coconut Rice Pudding:
1 1/2 cups cooked white rice (plain)
2 cups coconut milk
1/3 cup light brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon vanilla
2-3 ripe mangoes
1/4 cup chopped macadamia nuts
Makes about 2 1/2 cups rice pudding. Serves 4-6. Optional ingredients are cinnamon, nutmeg and raisins. For creamier pudding, add extra coconut milk as desired.
1) In a medium saucepan, combine cooked rice, coconut milk, brown sugar and salt.
2) Bring mixture to a gentle boil, then lower the heat to a simmer and add the vanilla (and raisins, if desired).
3) Cook for approximately 45 minutes, uncovered, stirring occasionally, until almost all of the coconut milk is absorbed and mixture has thickened. Stir in cinnamon/nutmeg if using.
4) Spoon pudding into 4-6 individual serving bowls and top with fresh mango and macadamia nuts.
5) Share and enjoy.