Mango Coconut Rice Pudding
Need a way to use up a bunch of leftover rice from that takeout Thai, or overly ambitious curry you just made? How about dessert? Here is a delicious way to eat it up.
Dovetailing Tip: Use the leftover coconut rice from Meal 1. Use one cup of milk and omit the other cup of coconut milk. Continue as directed. Will thicken in about half the time.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | rice, leftover |
| 1 cup | milk |
| 1 cup | coconut milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | ground cardamom |
| 1/2 | cinnamon stick, or 1/4 tsp. ground cinnamon |
| 1 | vanilla bean, split |
| 1/2 cup | mango, diced, plus a few pieces for garnish |
| 1 cup | whipping cream |
| 1 tablespoon | powdered sugar |
| toasted coconut flakes, for garnish, optional |
Directions:
Combine the milk, coconut milk, sugar, cardamom, cinnamon stick, and rice in a medium pot. Add the vanilla bean to the pot. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Remove from the heat. Remove and discard the cinnamon stick and vanilla bean. Add mango and mix to combine. Set aside to cool. Either in the bowl of a mixer fitted with a whip or by hand with a whisk, whip the cream and powdered sugar until soft peaks form. Fold the whipped cream into the rice pudding. Divide the pudding evenly among individual ramekins and garnish with toasted coconut flakes if you like. Refrigerate until ready to serve.
Revised from Source: foodrepublic.com
