Steps to Make Mango And Coconut Rice Pudding

Kozy's Creamy Coconut Rice Pudding

Arborio rice, which is the type used in making italian risotto, is also the best option for this pudding, too, since it has a firmer texture that makes for a more toothsome.

Recipe Summary Kozy's Creamy Coconut Rice Pudding

Yummy coco-nutty comfort food!

Ingredients | Mango And Coconut Rice Pudding

1 ½ cups water

¾ cup white rice

1 (13.5 ounce) can coconut milk

¼ cup white sugar

¼ teaspoon salt

½ cup milk

1 egg, beaten

1 tablespoon extra-virgin coconut oil

½ teaspoon vanilla extract

½ teaspoon coconut extract

1 wedge fresh pineapple (Optional)

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.

Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.

Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Info | Mango And Coconut Rice Pudding

prep: 10 mins cook: 45 mins additional: 1 hr total: 1 hr 55 mins Servings: 4 Yield: 4 servings

TAG : Kozy's Creamy Coconut Rice Pudding

Desserts, Custards and Pudding Recipes, Rice Pudding Recipes,

Images of Mango And Coconut Rice Pudding

Mango And Coconut Rice Pudding : Using coconut milk instead of dairy gives the rice a great flavor without having to sacrifice creaminess and agave syrup makes a sweet but healthier alternative to sugar.