Red coconut Rice pudding with mango recipe sounds so yummy. When I lived in Vermont, we would frequently eat at a Thai restaurant that offered a black rice pudding for dessert. I look forward to trying this red rice recipe.
This rice pudding recipe is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Ingredients
Yield:Serves four
- ¾cup red Bhutanese rice
- 1½cups water
- ¼teaspoon salt
- 1cup milk (can use 2 percent) or rice beverage
- 1cup unsweetened low-fat coconut milk
- Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
- ½cup raw brown sugar, preferably fair-trade organic
- ½teaspoon rose water (optional)
- 1ripe mango, peeled, seeded and cut in thin slices
- Fresh lime juice
Preparation
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Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
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Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
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Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.
Tips
- Cut the milk and coconut milk in half or you will be simmering for an extra hour. I prefer to reduce the sugar a bit also. You can do the sugar to taste when you mix it in to the milk. Other wise this is one of my favorite rice pudding desserts.
- Advance preparation: This will keep for a couple of days in the refrigerator, but it will stiffen up as the rice absorbs more liquid. Add more coconut milk or regular milk, if desired.
Recipe by: Martha Rose Shulman
