Coconut Rice Pudding with Mango Puree

Today I came across this website and fell in love with it: .
It has beautiful imagery, and amazing recipes. Although I cannot share all of them with you I do hope they will not mind if I share a couple. This one is a favourite treat, and it is delicious.
What will it take for you to try this dessert? ...

For the Rice Pudding
2 cans (13.5 oz, each) coconut milk
1.5 cups water
2/3 cup fresh orange juice
1 cup basmati rice
1/2 teaspoon salt
Seeds from 1/2 vanilla bean
1/4 cup light brown sugar
1/4 cup maple syrup
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1/2 cup dried currants

For the Mango Puree

2 mangos, peeled and cubed
1 tablespoon honey (alternatively, use maple syrup or another sweetener to make it vegan)
1.5 tablespoons lemon juice
Orange zest

How to cook it:
1. In a medium saucepan, add the rice, coconut milk, water, orange juice, salt and vanilla bean and bring to a boil.  Once it reaches a boil, reduce heat to a simmer, cover partially with a lid and cook for 20-25 minutes, making sure to stir occasionally to avoid sticking to the bottom of the pot.  Stir in the brown sugar, maple syrup, ground ginger, nutmeg, and dried currants.
To make the mango puree, place the cubed mango, honey, and lemon juice in the bowl of a food processor and puree until smooth.
Spoon the rice pudding into bowls and top with mango puree and orange zest.

This is a delicious dessert which I truly enjoy on a cold winter day. 
Thank you for sharing this with me. Enjoy! x

Link to recipe:

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