Ingredients for Mango Colada Rice Pudding
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How to Make Mango Colada Rice Pudding
- **Cook the Rice:** In a medium saucepan, bring 1 cup water and 1/2 cup uncooked long-grain rice to a boil.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until all water is absorbed and rice is tender.
- **Make the Mango Puree:** Combine 2 cups fresh mango chunks, 1/2 cup coconut milk, and 2 tablespoons lime juice in a blender. Blend until completely smooth.
- **Prepare the Pudding Base:** In a large bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Gradually whisk in 2 cups coconut milk, making sure there are no lumps.
- Stir in the cooked rice.
- Gently fold in the mango puree.
- **Bake:** Pour the mixture into a greased 1 1/2-quart casserole dish. Bake in a preheated 350°F (175°C) oven for 45 minutes, stirring gently every 15 minutes to prevent sticking.
- **Rest & Serve:** Remove from oven and let rest for 15 minutes. Serve warm, or chill in the refrigerator for at least 3 hours for a colder serving.
- **Garnish:** Garnish with toasted coconut flakes before serving.
- **Elegant Presentation (Optional):** Triple the mango puree recipe (using 6 cups mango, 1 1/2 cups coconut milk, and 6 tablespoons lime juice). Do not add it to the pudding. Bake the pudding as directed, adding 1/2 cup extra coconut milk. Cool completely. Layer the chilled pudding and mango puree in tall wine glasses. Serve chilled and garnish with toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
32g
Carbs
12g
