Coconut rice pudding with mango
Creamy rice simmered in coconut milk and topped with sweet ripe mango, like mango sticky rice in a cozy bowl, and it’s vegan.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.46 a serving
- 400 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- ½ cup jasmine rice
- 1 can coconut milk, 13.5 oz, full-fat
- 2 mangoes, ripe
From your pantry
- 1½ cups water
- ⅓ cup sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Each serving has about 400 calories, 4 g protein, 53 g carbs and 21 g fat, and costs about $1.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No coconut milk? Light coconut milk works.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer under cold water until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put the rice, coconut milk, water, sugar and salt in a medium and over medium-high heat, stirring.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
Dolly’s tip: Shake the can well first. The thick cream settles on top.Turn the heat to low and uncovered for 25 to 30 minutes, stirring every few minutes, until the rice is very soft and the pudding is thick.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 25 min
Dolly’s tip: Stir along the bottom each time. Rice likes to settle and stick there.Take the pan off the heat and stir in the vanilla.
While it cools for 10 minutes, the mangoes and cut the flesh into small .
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Timer: 10 min
Dolly’s tip: Slice down each side of the flat pit, cut a grid into the flesh, then push the skin up and slice the cubes off.Spoon the pudding into bowls and top with the mango, warm or cold.
Dolly’s tip: It thickens a lot as it cools. Stir in a splash of water the next day if you want it looser.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
