Red Coconut Rice Pudding With Mango
- Total Time
- 1 hour, plus 2 hours' refrigeration (optional)
- Rating
- Notes
- Read community notes
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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
- Step 1
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.
- Step 2
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.
- Step 3
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
- 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.
Private Notes
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Cooking Notes
Gretta
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. Can do the sugar to taste when you mix it in to the milk. Other wise this is one of my favorite desserts.
marsha simms
I ended up cooking it an extra hour because it was so soupy. It did taste good and tasted even better the next day when it was cold!
Lori
Do you think it's possible to just use 1 C coconut milk and no milk considering Gretta's comment?
sue
this was very chewy and yet very creamy but delicious. just keep stirring.
far more sugar than needed
That 1/2 c of sugar looked frightening. I reduced it to half of that & could have reduced it further to good effect. Love the taste & texture of the red rice. Used an instapot, rice on high pressure 20 minutes, 3/4c rice to 1c water & natural release.
Ada
I love this recipe- I don’t know why more people aren’t making it! It’s a perfect comfort dessert for the still chilly nights of spring when the mangos start showing up in NYC.
Gretta
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. Can do the sugar to taste when you mix it in to the milk. Other wise this is one of my favorite desserts.
Mare
Amazing! This is a favorite restaurant dessert & I never knew how easy it is. I’ll be making this again & again & again.
Elaine
Agree with longer cooking time. And because mango is sweet, will cut back on sugar next time. Lime juice great touch.
marsha simms
I ended up cooking it an extra hour because it was so soupy. It did taste good and tasted even better the next day when it was cold!
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