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Mango Coconut Rice Pudding

Submitted by: | Source: Original recipe

Mango Coconut Rice Pudding
2013-02-14 Other
5 1

A delicious tropical twist brightens up this creamy rice pudding.

  • Servings: 2-4
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour


1 cup Short-grain Rice
1½ cups Water
½ cup Sugar
½ tsp Ground Cardamom
1× 14 oz can Unsweetened Coconut Milk
¼ tsp Salt
½ tsp Almond Extract
2 Ripe Mangoes, peeled, pitted and diced, 1-½ cups
¼ cup Shredded Coconut, toasted


1. Combine the rice, water, sugar, cardamom, coconut milk and salt in a saucepan, and bring to a boil. Cover, reduce the heat and simmer 45 minutes or until most of the liquid is absorbed. Uncovered and simmer stirring frequently for 10-15 minutes until the rice is soft and creamy.

3. Remove from the heat and fold-in the almond extract and 1 cup of the diced mango (remainder of mango is for the garnish).

4. Spoon the rice pudding into 4 individual serving bowls. Garnish with remaining mango and the toasted coconut.