Coconut Mango Rice Pudding Recipe

Jasmine rice: A fragrant, long-grain rice that becomes slightly sticky when cooked, perfect for puddings.

Coconut milk: A creamy, rich liquid made from the flesh of coconuts, adding a tropical flavor and smooth texture.

Water: Used to cook the rice and achieve the desired consistency.

Sugar: Sweetens the pudding, balancing the flavors of coconut and mango.

Mango: A ripe, juicy fruit that adds a fresh, tropical taste and vibrant color.

Salt: Enhances the overall flavor by balancing the sweetness.

Vanilla extract: Adds a warm, aromatic note to the pudding.

When cooking jasmine rice for this coconut mango rice pudding, ensure you rinse the rice thoroughly under cold water until the water runs clear. This step removes excess starch, which can make the pudding too sticky. Additionally, when simmering the rice, keep the heat low and the pot covered to ensure even cooking and to prevent the coconut milk from scorching. Stirring in the sugar and vanilla extract towards the end of cooking helps to infuse the flavors without overcooking the rice. Finally, let the pudding cool slightly before serving to allow it to thicken to the perfect consistency.

• jasmine rice - Substitute with arborio rice: Arborio rice is also a short-grain rice that becomes creamy when cooked, making it a good alternative for rice pudding.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is also dairy-free, making it suitable for a gluten-free diet.

• water - Substitute with coconut water: Coconut water can enhance the coconut flavor in the pudding, adding a subtle sweetness.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can add a unique flavor and is also gluten-free.

• ripe mango - Substitute with pineapple: Pineapple offers a similar tropical sweetness and texture, making it a good alternative to mango.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor to the rice pudding.

• Allow the coconut mango rice pudding to cool to room temperature before storing. This helps prevent condensation and keeps the texture intact.
• Transfer the pudding into an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the container in the refrigerator. The pudding will stay fresh for up to 4-5 days.
• If you plan to keep the pudding longer, consider freezing it. Portion the pudding into individual servings using freezer-safe containers or resealable plastic bags. This makes it easier to thaw only what you need.
• Label each container with the date to keep track of its storage time.
• When ready to enjoy, thaw the frozen pudding in the refrigerator overnight. This slow thawing process helps maintain the creamy texture.
• To reheat, transfer the thawed pudding to a saucepan and warm it over low heat, stirring occasionally. You can add a splash of coconut milk or water if the pudding has thickened too much.
• For a quick reheating option, use the microwave. Place the pudding in a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat in 30-second intervals, stirring in between, until warmed through.
• Garnish with fresh diced mango before serving to enhance the flavor and presentation.

• For the stovetop method:

  1. Place the leftover Coconut Mango Rice Pudding in a saucepan.
  2. Add a splash of coconut milk or water to loosen the pudding.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. If the pudding thickens too much, add a bit more liquid until you reach the desired consistency.

• For the microwave method:

  1. Transfer the Coconut Mango Rice Pudding to a microwave-safe bowl.
  2. Add a tablespoon of coconut milk or water to the bowl.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals until the pudding is hot, stirring each time.

• For the oven method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Coconut Mango Rice Pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir halfway through the reheating process to ensure even warming.

• For the double boiler method:

  1. Fill the bottom of a double boiler with water and bring it to a simmer.
  2. Place the Coconut Mango Rice Pudding in the top part of the double boiler.
  3. Stir occasionally, heating until the pudding is warmed through.
  4. This method is gentle and helps prevent the pudding from sticking or burning.

• Pot: Used to cook the rice mixture by combining the rice, coconut milk, water, and salt, and then simmering it.

• Lid: Essential for covering the pot while the rice simmers, ensuring even cooking and moisture retention.

• Measuring cups: Necessary for accurately measuring the rice, coconut milk, water, and sugar to ensure the correct proportions.

• Measuring spoons: Used to measure the salt and vanilla extract precisely.

• Wooden spoon: Ideal for stirring the rice mixture and incorporating the sugar and vanilla extract without scratching the pot.

• Knife: Needed for dicing the ripe mango into small pieces.

• Cutting board: Provides a safe and stable surface for dicing the mango.

• Sieve: Used to rinse the rice under cold water until the water runs clear.

• Serving bowls: Used to serve the rice pudding topped with diced mango.

• Spatula: Helpful for scraping out every bit of the rice pudding from the pot into the serving bowls.

Rinse efficiently: Use a fine-mesh strainer to quickly rinse the jasmine rice until the water runs clear.

Use canned coconut milk: Opt for canned coconut milk to save time on measuring and mixing.

Pre-dice mango: Dice the ripe mango ahead of time and store it in the fridge.

Simmer with a timer: Set a timer for the simmering process to avoid overcooking and multitask effectively.

Quick cool down: Spread the rice pudding on a baking sheet to cool it faster before serving.