Coconut Mango Rice Pudding – aaahhhh…these two flavour combinations take me back to the night markets of Thailand. Mango sticky rice with sweetened condensed milk dribbled on top…mmmmmm. Is there a better way to finish off a meal or a day of sightseeing in Thailand, than with this dish. Soooo good!
Anyhow, memories aren’t what we are here for!
My version of Coconut Mango Rice is more of a pudding, it is full of flavour, is sugar-free, dairy-free and can be made ahead of time and stored in the fridge. Ready for when the munchies hit or another grab and go breakfast idea.
As our summer months are only weeks away here in Australia, Mango’s are coming back into season and the supermarkets, markets and green grocers are full of them. Calypso, Kensington, Bowen, the choice is yours…oh so good. Do you have a favourite type of mango?
Video how to:
What you’ll need:
- Medium sized saucepan
- Measuring Cups
- Chopping Board
- Storage container
- Serving dish
Step by Step Instructions:
Turn on stove to a medium – low heat.
In a medium sized saucepan add the Rice, Coconut Milk, Water, Vanilla extract, Rice Malt Syrup and Salt. Cook for 20 minutes.
Then raise the temperature of the stove to bring the ingredients in the saucepan to the boil.
Once it has reached boiling point, reduce the heat back to medium – low and simmer for 40 minutes or until rice is cooked. With 12 minutes to go, cover with a lid and continue to simmer.
Remove from heat and allow the rice to cool.
Spoon into your storage container or serving dish and refrigerate for minimum 2 hours or overnight.
When ready to serve, mix your fresh cut Mango through the pudding or use as a garnish on top, the choice is yours.
- Store the rice pudding in an air-tight container in the fridge for 2-3 days.
- Store the mango separately in a zip lock bag or cut fresh when required.
Note: this recipe is for two serves, although, if you have smaller servings then it will provide you with four serves!
Have you tried this recipe? Let us know in the comments below!