Coconut and Mango Rice Pudding

Let’s enjoy some exotic flavours with this creamy coconut and mango rice pudding.

If you have never made rice pudding before, you have to try it!

Ingredients for 2 glasses:

• 60 g short-grain rice

• 600 ml coconut milk

• 3 tablespoons brown sugar

• 1 vanilla bean

• 1 teaspoon cinnamon

• 1 teaspoon ginger

• 1 pinch nutmeg

• 2-star anises

• 1 organic lime zest

Garnish:

• 1 mango

• Coconut flakes

• Pistachios

• Zest of half a lime (optional)

Instructions:

1. In a saucepan, pour the coconut milk and brown sugar. Split the vanilla bean in half, collect the seeds and add them to the milk, along with the rest of the spices and the lime zest.

2. Bring the milk over medium heat until simmering. Meanwhile, wash the rice.

3. In the first bubbles, pour the rice and reduce the heat. Cook over low heat for about 40/45 minutes, frequently stirring until the rice is tender and creamy.

4. When the rice is cooked, remove it from the heat and remove the vanilla bean and star anise.

5. Let it cool to room temperature by transferring it to a bowl. The mixture is still a little runny but will thicken as it cools.

6. Once cooled, put the rice in glasses and set it aside in the fridge for about 30 minutes.

Decoration:

1. Peel the mango, cut it in half, then make cubes. Chop the pistachios.

2. Add the diced mangoes on the rice, a few coconut chips, chopped pistachios, and sprinkle with a little lime zest.

Notes:

You can caramelize the mango pieces and deglaze with a bit of brown rum for more indulgence before adding them to the rice pudding. Bon appétit!