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Mango Coconut Rice Pudding Delightful and Creamy Dish

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To make the mango coconut rice pudding, gather these simple ingredients: - 1 cup jasmine rice - 2 cups coconut milk - 1 cup water - 1/2 cup granulated sugar - 1 ripe mango, diced - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/2 teaspoon ground cardamom - Toasted coconut flakes for garnish - Fresh mint leaves for garnish Each ingredient plays a key role in creating a rich and creamy dessert. The jasmine rice gives a lovely texture, while coconut milk adds creaminess. The sugar sweetens the dish, and the mango brings a fresh, fruity taste. The salt balances flavors, and vanilla and cardamom add warmth. Finally, toasted coconut flakes and mint make the dish visually appealing and add extra flavor. {{ingredient_image_1}} To start, rinse the jasmine rice. Place it in a fine mesh strainer. Run cold water over it. Keep rinsing until the water runs clear. This step helps remove extra starch and keeps the rice from being sticky. Next, in a medium saucepan, combine the rinsed rice with coconut milk and water. Add granulated sugar and salt to the mix. Stir until the sugar dissolves. This helps the flavors blend together nicely. Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for 15 to 20 minutes. Stir occasionally to stop the rice from sticking. You want the rice to be tender and the liquid to be absorbed. After cooking, take the saucepan off the heat. Stir in the vanilla extract and ground cardamom. Cover it again and let it sit for an extra 5 minutes. This resting time allows the flavors to meld perfectly. Now, gently fold in the diced mango. Be careful not to mash it. You can save a few pieces for topping if you wish. You can serve mango coconut rice pudding warm or chilled. Use individual bowls for a nice touch. Top each bowl with toasted coconut flakes for crunch. Fresh mint leaves add a pop of color and flavor. These small details make your dish look appetizing and inviting. To prevent rice from sticking, rinse the jasmine rice well. Rinse it under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Stir the mixture during cooking. This helps distribute heat and moisture evenly. Adjusting sweetness and creaminess is easy. Start with the base recipe. After cooking, taste the pudding. If you like it sweeter, add more sugar. For creamier pudding, stir in extra coconut milk. This adds richness and depth to your dish. Creative toppings can enhance your pudding. Toasted coconut flakes add a crunchy texture. They also boost the coconut flavor. Fresh mint leaves bring a bright note to each bite. You can also use diced mango on top for added color and taste. Pairing with fruits makes it even better. Try berries or sliced bananas for a fruity twist. You can mix in nuts for crunch or drizzles of honey for sweetness. Each topping adds its own flair, making your dish fun and tasty. Pro Tips Rinse the Rice: Rinsing jasmine rice before cooking removes excess starch, resulting in a fluffier texture. Adjust Sweetness: Feel free to adjust the amount of sugar based on the sweetness of the mango or your personal preference. Cooling Time: Let the pudding cool completely in the refrigerator for a creamier texture if serving chilled. Garnishing: For added flavor, consider toasting the coconut flakes until golden brown before using as a garnish. {{image_2}} You can mix things up in many ways. First, try using different types of rice. Jasmine rice gives a lovely scent. However, you can also use basmati or arborio rice. Each type will change the texture and taste a bit. Next, consider adding spices or flavorings. A pinch of cinnamon can add warmth. You can also add ginger for a zesty kick. Try using other extracts, like almond or coconut, for unique flavors. Just be careful not to overpower the dish. If you want to make this dish vegan or dairy-free, it’s easy! The main ingredient, coconut milk, is already dairy-free. Just make sure your sugar is vegan. Most sugars are fine, but some can be processed with bone char. For gluten-free options, you are in luck! This recipe is naturally gluten-free. Rice does not contain gluten, so feel free to enjoy this creamy pudding without worry. To store mango coconut rice pudding, let it cool first. Transfer it to an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to four days. If the pudding thickens, add a splash of coconut milk before serving. This helps restore the creamy texture. Make sure to stir it well after adding the milk. To reheat mango coconut rice pudding, use a small saucepan. Heat it over low heat and stir often. This keeps the pudding smooth and creamy. You can also use a microwave. Heat it in short bursts, about 30 seconds at a time. Stir in between to ensure even heating. Serving it warm gives a cozy feel. Chilled pudding is refreshing, especially in hot weather. You can choose based on your mood. Can I use other fruits in this recipe? Yes, you can use other fruits. Berries, bananas, or peaches add great flavor. Just chop them small. Mix them in gently to keep their shape. Tips for making ahead of time? You can make this pudding a day ahead. Store it in the fridge in a sealed container. This helps the flavors blend well. Just stir gently before serving. How can I make it lower in sugar? To lower the sugar, use less than half a cup. You can also try natural sweeteners. Honey or maple syrup are good choices. Start with a little and taste as you go. Is this pudding suitable for special diets? Yes, it can fit many diets. Use coconut milk for dairy-free. Skip the sugar for a low-sugar option. Make sure to check any fruit you add. Can I freeze mango coconut rice pudding? Yes, you can freeze it! Place it in an airtight container, leaving space for expansion. When you want to eat it, thaw it overnight in the fridge. Stir well before serving. Mango coconut rice pudding is a delightful dish. We covered ingredients, step-by-step instructions, and tips. You learned how to achieve the perfect pudding with great flavor. Remember, you can mix in different fruits or adjust for dietary needs too. Always store it properly for the best taste, and reheating keeps it cozy. Enjoy this creamy treat, and let your creativity shine in garnishing. Your kitchen can become a playground of flavors. That's the joy of cooking!

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Indulge in the creamy sweetness of Mango Coconut Rice Pudding, a delightful treat you’ll love. This simple recipe combines fragrant jasmine rice with rich coconut milk and ripe mango for a tropical twist. I’ll guide you through easy steps to create a dish that’s perfect for any occasion. Whether served warm or chilled, this pudding is sure to impress. Ready to dive in? Let’s get started!

Why I Love This Recipe

  1. Deliciously Creamy: The combination of coconut milk and jasmine rice creates a rich and creamy texture that is simply irresistible.
  2. Fruity Freshness: The addition of ripe mango adds a burst of sweetness and freshness, making each bite a tropical delight.
  3. Easy to Prepare: This recipe is straightforward and requires minimal ingredients, making it perfect for both novice and experienced cooks.
  4. Versatile Dessert: Enjoy it warm or chilled, and customize the toppings to suit your taste—it’s a dessert for every occasion!

Ingredients

To make the mango coconut rice pudding, gather these simple ingredients:

  • 1 cup jasmine rice
  • 2 cups coconut milk
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 ripe mango, diced
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • Toasted coconut flakes for garnish
  • Fresh mint leaves for garnish

Each ingredient plays a key role in creating a rich and creamy dessert. The jasmine rice gives a lovely texture, while coconut milk adds creaminess. The sugar sweetens the dish, and the mango brings a fresh, fruity taste. The salt balances flavors, and vanilla and cardamom add warmth. Finally, toasted coconut flakes and mint make the dish visually appealing and add extra flavor.

Step-by-Step Instructions

Preparing the Rice

To start, rinse the jasmine rice. Place it in a fine mesh strainer. Run cold water over it. Keep rinsing until the water runs clear. This step helps remove extra starch and keeps the rice from being sticky.

Next, in a medium saucepan, combine the rinsed rice with coconut milk and water. Add granulated sugar and salt to the mix. Stir until the sugar dissolves. This helps the flavors blend together nicely.

Cooking the Pudding

Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for 15 to 20 minutes. Stir occasionally to stop the rice from sticking. You want the rice to be tender and the liquid to be absorbed.

After cooking, take the saucepan off the heat. Stir in the vanilla extract and ground cardamom. Cover it again and let it sit for an extra 5 minutes. This resting time allows the flavors to meld perfectly.

Now, gently fold in the diced mango. Be careful not to mash it. You can save a few pieces for topping if you wish.

Serving Suggestions

You can serve mango coconut rice pudding warm or chilled. Use individual bowls for a nice touch. Top each bowl with toasted coconut flakes for crunch. Fresh mint leaves add a pop of color and flavor. These small details make your dish look appetizing and inviting.

Tips & Tricks

Perfecting Your Pudding

To prevent rice from sticking, rinse the jasmine rice well. Rinse it under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Stir the mixture during cooking. This helps distribute heat and moisture evenly.

Adjusting sweetness and creaminess is easy. Start with the base recipe. After cooking, taste the pudding. If you like it sweeter, add more sugar. For creamier pudding, stir in extra coconut milk. This adds richness and depth to your dish.

Garnishing Ideas

Creative toppings can enhance your pudding. Toasted coconut flakes add a crunchy texture. They also boost the coconut flavor. Fresh mint leaves bring a bright note to each bite. You can also use diced mango on top for added color and taste.

Pairing with fruits makes it even better. Try berries or sliced bananas for a fruity twist. You can mix in nuts for crunch or drizzles of honey for sweetness. Each topping adds its own flair, making your dish fun and tasty.

Pro Tips

  1. Rinse the Rice: Rinsing jasmine rice before cooking removes excess starch, resulting in a fluffier texture.
  2. Adjust Sweetness: Feel free to adjust the amount of sugar based on the sweetness of the mango or your personal preference.
  3. Cooling Time: Let the pudding cool completely in the refrigerator for a creamier texture if serving chilled.
  4. Garnishing: For added flavor, consider toasting the coconut flakes until golden brown before using as a garnish.

Variations

Flavor Alternatives

You can mix things up in many ways. First, try using different types of rice. Jasmine rice gives a lovely scent. However, you can also use basmati or arborio rice. Each type will change the texture and taste a bit.

Next, consider adding spices or flavorings. A pinch of cinnamon can add warmth. You can also add ginger for a zesty kick. Try using other extracts, like almond or coconut, for unique flavors. Just be careful not to overpower the dish.

Dietary Adjustments

If you want to make this dish vegan or dairy-free, it’s easy! The main ingredient, coconut milk, is already dairy-free. Just make sure your sugar is vegan. Most sugars are fine, but some can be processed with bone char.

For gluten-free options, you are in luck! This recipe is naturally gluten-free. Rice does not contain gluten, so feel free to enjoy this creamy pudding without worry.

Storage Info

Refrigerating Leftovers

To store mango coconut rice pudding, let it cool first. Transfer it to an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to four days.

If the pudding thickens, add a splash of coconut milk before serving. This helps restore the creamy texture. Make sure to stir it well after adding the milk.

Reheating Instructions

To reheat mango coconut rice pudding, use a small saucepan. Heat it over low heat and stir often. This keeps the pudding smooth and creamy. You can also use a microwave. Heat it in short bursts, about 30 seconds at a time. Stir in between to ensure even heating.

Serving it warm gives a cozy feel. Chilled pudding is refreshing, especially in hot weather. You can choose based on your mood.

FAQs

Common Questions

Can I use other fruits in this recipe?

Yes, you can use other fruits. Berries, bananas, or peaches add great flavor. Just chop them small. Mix them in gently to keep their shape.

Tips for making ahead of time?

You can make this pudding a day ahead. Store it in the fridge in a sealed container. This helps the flavors blend well. Just stir gently before serving.

How can I make it lower in sugar?

To lower the sugar, use less than half a cup. You can also try natural sweeteners. Honey or maple syrup are good choices. Start with a little and taste as you go.

Is this pudding suitable for special diets?

Yes, it can fit many diets. Use coconut milk for dairy-free. Skip the sugar for a low-sugar option. Make sure to check any fruit you add.

Can I freeze mango coconut rice pudding?

Yes, you can freeze it! Place it in an airtight container, leaving space for expansion. When you want to eat it, thaw it overnight in the fridge. Stir well before serving.

Mango coconut rice pudding is a delightful dish. We covered ingredients, step-by-step instructions, and tips. You learned how to achieve the perfect pudding with great flavor. Remember, you can mix in different fruits or adjust for dietary needs too. Always store it properly for the best taste, and reheating keeps it cozy. Enjoy this creamy treat, and let your creativity shine in garnishing. Your kitchen can become a playground of flavors. That’s the joy of cookin

To make the mango coconut rice pudding, gather these simple ingredients: - 1 cup jasmine rice - 2 cups coconut milk - 1 cup water - 1/2 cup granulated sugar - 1 ripe mango, diced - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/2 teaspoon ground cardamom - Toasted coconut flakes for garnish - Fresh mint leaves for garnish Each ingredient plays a key role in creating a rich and creamy dessert. The jasmine rice gives a lovely texture, while coconut milk adds creaminess. The sugar sweetens the dish, and the mango brings a fresh, fruity taste. The salt balances flavors, and vanilla and cardamom add warmth. Finally, toasted coconut flakes and mint make the dish visually appealing and add extra flavor. {{ingredient_image_1}} To start, rinse the jasmine rice. Place it in a fine mesh strainer. Run cold water over it. Keep rinsing until the water runs clear. This step helps remove extra starch and keeps the rice from being sticky. Next, in a medium saucepan, combine the rinsed rice with coconut milk and water. Add granulated sugar and salt to the mix. Stir until the sugar dissolves. This helps the flavors blend together nicely. Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for 15 to 20 minutes. Stir occasionally to stop the rice from sticking. You want the rice to be tender and the liquid to be absorbed. After cooking, take the saucepan off the heat. Stir in the vanilla extract and ground cardamom. Cover it again and let it sit for an extra 5 minutes. This resting time allows the flavors to meld perfectly. Now, gently fold in the diced mango. Be careful not to mash it. You can save a few pieces for topping if you wish. You can serve mango coconut rice pudding warm or chilled. Use individual bowls for a nice touch. Top each bowl with toasted coconut flakes for crunch. Fresh mint leaves add a pop of color and flavor. These small details make your dish look appetizing and inviting. To prevent rice from sticking, rinse the jasmine rice well. Rinse it under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Stir the mixture during cooking. This helps distribute heat and moisture evenly. Adjusting sweetness and creaminess is easy. Start with the base recipe. After cooking, taste the pudding. If you like it sweeter, add more sugar. For creamier pudding, stir in extra coconut milk. This adds richness and depth to your dish. Creative toppings can enhance your pudding. Toasted coconut flakes add a crunchy texture. They also boost the coconut flavor. Fresh mint leaves bring a bright note to each bite. You can also use diced mango on top for added color and taste. Pairing with fruits makes it even better. Try berries or sliced bananas for a fruity twist. You can mix in nuts for crunch or drizzles of honey for sweetness. Each topping adds its own flair, making your dish fun and tasty. Pro Tips Rinse the Rice: Rinsing jasmine rice before cooking removes excess starch, resulting in a fluffier texture. Adjust Sweetness: Feel free to adjust the amount of sugar based on the sweetness of the mango or your personal preference. Cooling Time: Let the pudding cool completely in the refrigerator for a creamier texture if serving chilled. Garnishing: For added flavor, consider toasting the coconut flakes until golden brown before using as a garnish. {{image_2}} You can mix things up in many ways. First, try using different types of rice. Jasmine rice gives a lovely scent. However, you can also use basmati or arborio rice. Each type will change the texture and taste a bit. Next, consider adding spices or flavorings. A pinch of cinnamon can add warmth. You can also add ginger for a zesty kick. Try using other extracts, like almond or coconut, for unique flavors. Just be careful not to overpower the dish. If you want to make this dish vegan or dairy-free, it’s easy! The main ingredient, coconut milk, is already dairy-free. Just make sure your sugar is vegan. Most sugars are fine, but some can be processed with bone char. For gluten-free options, you are in luck! This recipe is naturally gluten-free. Rice does not contain gluten, so feel free to enjoy this creamy pudding without worry. To store mango coconut rice pudding, let it cool first. Transfer it to an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to four days. If the pudding thickens, add a splash of coconut milk before serving. This helps restore the creamy texture. Make sure to stir it well after adding the milk. To reheat mango coconut rice pudding, use a small saucepan. Heat it over low heat and stir often. This keeps the pudding smooth and creamy. You can also use a microwave. Heat it in short bursts, about 30 seconds at a time. Stir in between to ensure even heating. Serving it warm gives a cozy feel. Chilled pudding is refreshing, especially in hot weather. You can choose based on your mood. Can I use other fruits in this recipe? Yes, you can use other fruits. Berries, bananas, or peaches add great flavor. Just chop them small. Mix them in gently to keep their shape. Tips for making ahead of time? You can make this pudding a day ahead. Store it in the fridge in a sealed container. This helps the flavors blend well. Just stir gently before serving. How can I make it lower in sugar? To lower the sugar, use less than half a cup. You can also try natural sweeteners. Honey or maple syrup are good choices. Start with a little and taste as you go. Is this pudding suitable for special diets? Yes, it can fit many diets. Use coconut milk for dairy-free. Skip the sugar for a low-sugar option. Make sure to check any fruit you add. Can I freeze mango coconut rice pudding? Yes, you can freeze it! Place it in an airtight container, leaving space for expansion. When you want to eat it, thaw it overnight in the fridge. Stir well before serving. Mango coconut rice pudding is a delightful dish. We covered ingredients, step-by-step instructions, and tips. You learned how to achieve the perfect pudding with great flavor. Remember, you can mix in different fruits or adjust for dietary needs too. Always store it properly for the best taste, and reheating keeps it cozy. Enjoy this creamy treat, and let your creativity shine in garnishing. Your kitchen can become a playground of flavors. That's the joy of cooking!

Mango Coconut Rice Pudding

A creamy and tropical dessert made with jasmine rice, coconut milk, and fresh mango.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups coconut milk
  • 1 cup water
  • 1 2 cup granulated sugar
  • 1 ripe mango diced
  • 1 4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 2 teaspoon ground cardamom
  • 1 for garnish toasted coconut flakes
  • 1 for garnish fresh mint leaves

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear, then drain well.
  • In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir until the sugar is dissolved.
  • Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
  • Once the rice is cooked, remove the saucepan from heat and stir in the vanilla extract and ground cardamom. Let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
  • Fold in the diced mango gently to avoid mashing, reserving a few pieces for topping if desired.
  • Serve the pudding warm or chilled in individual bowls. Top with toasted coconut flakes and fresh mint leaves for a refreshing touch.

Notes

Serve warm or chilled, garnished with toasted coconut and mint.
Keyword coconut, dessert, mango, rice pudding

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