Mango Coconut Rice Pudding
PREP TIME
COOK TIME40 minutes
TOTAL TIME
SERVINGS12
Source: Tao Asian Bistro, Las Vegas
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
Instructions
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.
Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes.
Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes.
Let cool slightly.
Once cool to the touch, remove vanilla bean and fold in diced mango.