This recipe appears in:Weekend Baking Project: Coconut Mango Rice Pudding Serious Sweets: Coconut-Mango Rice Pudding
Notes: This recipe calls for unsweetened coconut milk, not cream of coconut—don't mix them up!
The rice needs to be completely cooled before folding in the whipped cream, otherwise it will turn to liquid. Spreading the warm rice pudding out in a large baking dish or rimmed baking sheet dramatically speeds up cooling.
Frozen (and thawed) mangoes are an acceptable substitute.
- 6 cups water
- 2 cups Arborio rice
- 1 1/2 cups plus 2 tablespoons sugar
- 1 (14.5-ounce) can unsweetened coconut milk (see Notes above)
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 2 ripe mangos, peeled and cut into 1/4-inch cubes (see Notes above)
Bring water to boil in large saucepan. Add rice and 1/2 teaspoon salt and simmer over medium heat, stirring from time to time, until rice is tender and creamy, 15 to 20 minutes.
Reduce heat to medium-low. Stir in 1 1/2 cups sugar and coconut milk. Simmer, stirring from time to time, until rice is thickened, about 15 minutes.
Transfer rice pudding to large baking dish and cool completely, about 30 minutes.
Once rice pudding is cooled, whisk cream, remaining 2 tablespoons sugar, and vanilla until soft peaks form, 2 to 3 minutes. Fold whipped cream and mango into rice pudding. Serve chilled.