Time 55m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Time 10m Yield 4 servings Number Of Ingredients 0 Steps:
Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
Time 50m Number Of Ingredients 8 Steps:
Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside. Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool. Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices. Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Time 4h10m Yield 6 Number Of Ingredients 6 Steps:
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved. Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well. Refrigerate until set, at least 4 hours.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes. Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 12 Steps:
For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed. For mango puree: combine ingredients and blend in blender or with a stick blender until smooth. For pudding:. Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree. Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving. **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.
More about “mango rice pudding recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let “cook” for 3-4 minutes. While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning. Serve the Mango Rice Pudding with toasted coconut on top.
