I’ve had a weird craving for this for ages now, so today I followed my urge and went all coco-nuts in the kitchen. To begin with, I didn’t think this recipe would be a success – but it turned out very nice 😀
When I was travelling in Thailand many years ago (I was there for 3 months) my all time favourite dessert was sticky rice with mango. I did two Thai cookery classes whilst being there, so I know for a fact that making sticky rice is quite time-consuming. In Denmark, we eat rice pudding with whipped cream, almonds and cherry sauce (mostly at Christmas-time) but I took inspiration from the rice pudding and made it with coconut milk and coconut cream instead.
Next time I think I’ll try and make actual coconut whipped cream. so if you’re up for it go ahead. I think it’ll make it more light and fluffy. Simply add it to the finished mix a little bit at the time and turn slowly.
Rice Pudding with Mango Puree
2 dl pudding rice (we have a special kind of rice for this purpose in Denmark, but you can use risotto rice as well. I asked a chef)
1 litre coconut milk (I used Innocent)
1 vanilla pod, seeds
1 tin coconut milk
1 box coconut cream (safe around 1/4 cup)
1 very ripe mango
Put the coconut milk and half the tinned coconut milk in a heavy based pot. Add the vanilla and the rinsed rice. Give it a good stir, turn up the heat and KEEP STIRRING until it boils. This is very important to keep it from burning.
Once boiling, turn the heat down to the lowest point and simmer gently under a lid. Stir often.
Cook gently for 30-45 minutes until you have a thick, creamy pudding. Add the other half of the coconut milk one dash at a time and stir.
Make coconut whipped cream if you feel like it and slowly whip into the pudding. (I didn’t make whipped coconut cream as it was very thick when I opened the box. So I simply scooped it in).
Mix the rest (1/4 cup) of the coconut cream and mango chunks in a blender until smooth and creamy. Add lime juice to taste.
Serve on top of the luke-warm rice pudding.