A rice pudding that takes us on a whirlwind of tropical flavors!
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 |
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.
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