- Servings: 2-4
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
Ingredients:
| 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 |
Directions:
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.
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