Coconut & Mango Rice Pudding
The creamiest coconut & vanilla rice pudding served with a sweet mango & lime compote and a sprinkle of toasted pistachios.
Servings: 4 People
Equipment
- Large Saucepan
- Microplane/Grater
- Juicer
Ingredients
Mango Compote
- 400 g Diced Fresh Mango (2 Mangoes - See Notes)
- 50 g Caster Sugar
- 1 tbsp Lime Juice (You'll Need 1 Lime)
- 1 tsp Vanilla Paste
- A Pinch Of Sea Salt
- 1 tsp Cornflour
Coconut Rice Pudding
- 50 g Unsalted Butter
- 75 g Caster Sugar
- 100 g Pudding Rice
- 400 ml Coconut Milk
- 300 g Whole Milk
- 300 g Double Cream
- ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
- A Good Pinch Of Sea Salt
To Serve
- 30 g Pistachios (Toasted & Chopped - See Notes)
- Lime Zest
Instructions
Mango Compote
- Add the diced mango, caster sugar, lime juice, vanilla paste & salt into a saucepan then set over a medium-low heat. Cook, stirring regularly until the mango is soft. This will take around 5 minutes.
- Next, add the cornflour into a small bowl with 1 teaspoon of cold water then mix to make a smooth paste.
- Stir the cornflour slurry into the mango, cook out for a minute or two, until thick then transfer to a bowl. Leave to cool completely then store in the fridge until needed.
Coconut Rice Pudding
- Preheat an oven to 120°c/100°c fan (248°f/212°f).
- Add the butter into a large saucepan, place over a medium heat & leave to melt.Make sure to use a saucepan that can go in the oven!
- Stir in the pudding rice & sugar then stir to coat.
- Next, add the coconut milk, whole milk, cream, vanilla pod & salt into the pan then bring to a simmer, stirring regularly.Add both the vanilla seeds & pod into the pan!
- Cover the pan with a lid (or with foil) & transfer to the preheated oven. Cook for 1-1½ hours, stirring every 20 minutes until the rice is thick, creamy & tender. Let the pudding stand for a couple of minutes before serving.If the rice pudding becomes too thick, thin it out with a splash of milk.
To Serve
- Spoon the rice pudding into bowls then top each portion with a generous amount of the mango compote, a sprinkle of toasted pistachios & some freshly grated lime zest.
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1. Cooking On An Aga - Cook the mango compote on the simmering plate. Use the simmering plate to start the rice pudding & to bring it to a simmer then place the pan onto the floor of the simmering oven & cook for 1-1½ hours, stirring every 20 minutes.
2. Rice – This recipe works best with pudding rice (short grain). This can be found in most supermarkets. Alternatively, use Arborio rice & use an extra 200-300ml milk, as this tends to absorb more liquid.
3. Coconut Milk - Full fat coconut milk makes the creamiest rice pudding! This recipe uses 400ml of coconut milk, which is 1 tin.
4. Mango - The mango compote works best when made with mangoes that are just ripe. If the mangoes are really ripe, you probably won't need to use as much sugar & the compote won't take as long to cook. The mango compote can be made up to 3 days in advance & should be stored in the fridge.
5. Toasted Pistachios - The pistachios can be toasted either in the oven or in a pan, on the stove. If using an oven, bake at 180°c/356°f for 4-6 minutes until golden. If using the stove, toast over a medium heat for 3-4 minutes.
6. Leftovers - Leftover rice pudding needs to be stored in the fridge & will keep for up to 3 days. To reheat, cook the rice pudding up in a pan, over a medium-low heat until hot. You'll need to add a good splash of milk to the rice pudding to make it the correct consistency again.
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