Coconut Rice Pudding with Mango
A rice pudding that takes us on a whirlwind of tropical flavors!
Ingredients
| Whole milk | 2 Cup (32 tbs) | |
| Coconut milk | 1 Can (10 oz) | |
| Arborio rice | 1/2 Cup (8 tbs) | |
| Sugar | 1/2 Cup (8 tbs) | |
| Cinnamon powder | 1/2 Teaspoon | |
| Vanilla essece | 1 Teaspoon | |
| Mango | 1 , cut into small pieces |
Directions
MAKING
1. Preheat the pan over high heat.
2. Pour whole milk, coconut milk, arborio rice, sugar, cinnamon and vanilla.
3. Stir and bring it to a boil and then reduce the heat and simmer for 60 minutes, stirring every minute or so.
4. Turn off the heat and transfer in a bowl, cover with plastic wrap and make sure the plastic is touching the top of the pudding.
5. Refrigerate for a couple of hours or overnight.
6. Remove from the refrigerator and transfer it in a serving bowl or cup.
7. Top it with fresh mango pieces.
SERVING
8. Serve the Coconut Rice Pudding with Mango chilled.
Recipe Summary
Nutrition Facts
Serving size
Calories 437Calories from Fat 176
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol
Sodium 57 mg2.38%
Total Carbohydrates 62 g20.7%
Dietary Fiber 2 g8%
Sugars 42 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
