Mango Coconut Rice Pudding

  • PREP TIME

  • COOK TIME40 minutes

  • TOTAL TIME

  • SERVINGS12

Source: Tao Asian Bistro, Las Vegas

Mango Coconut Rice Pudding

  • SHARE:
Mango Coconut Rice Pudding

Ingredients

  • 2 quarts whole milk
  • 2 cups arborio rice
  • 2 vanilla beans, split
  • 1 cup sugar
  • 2 14-ounce cans unsweetened coconut milk
  • 2 ripe Fresh Mangos, peeled, seeded and diced*
  • 3 cups mango sorbet
  • 1 cup coarsely shredded unsweetened coconut, toasted
  • Coconut shells, cut and drained of water, optional

  • PREP TIME

  • COOK TIME40 minutes

  • TOTAL TIME

  • SERVINGS12

Source: Tao Asian Bistro, Las Vegas

Mango Coconut Rice Pudding

Instructions

  1. In a large saucepan, combine whole milk, rice, vanilla bean and sugar; bring to a boil. Once cool to the touch, remove vanilla bean and fold in diced mango.

  2. Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes.

  3. Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes.

  4. Let cool slightly.

  5. Once cool to the touch, remove vanilla bean and fold in diced mango.

Related Recipes

Related Blogs