Coconut Rice Pudding with Mango

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My friend Lisa and I order a similar pudding at a Thai restaurant, and we love it. This was a pretty close match, and I would absolutely make this again. I give it an 8, and the recipe came from Fine Cooking Magazine.

Coconut Rice Pudding with Mango

By Abigail Johnson Dodge Fine Cooking Issue 43
  • 2 cups whole milk I used 2%
  • 1 14-oz. can coconut milk
  • 1/2 cup raw medium-grain white rice I used basmati rice and used almost 1 full cup. It made the sauce too sparse, so stick with the original 1/2 cup. I would, however, stick with basmati rice
  • Pinch salt
  • 2 large egg yolks
  • 1/3 cup sugar I did 1/4 cup and it was fine
  • 1/2 tsp. coconut extract I doubled this
  • 1/2 tsp. pure vanilla extract I doubled this
  • 1 ripe mango, peeled, pitted and thinly sliced
  • Toasted shredded coconut, for garnish I forgot this, but it would it be awesome. Also, a sprinkle of cardamom would also be fantastic.
recipe and instructions can be found at link below:

 http://www.finecooking.com/recipe/coconut-rice-pudding-with-mango

 So, essentially you put the milk, coconut milk, rice and salt in a pan and bring it to a boil. Cover it and simmer for about 15 minutes. Then, combine the eggs, sugar, and extracts, and whisk. Pour some of the hot pudding in, whisk, and throw back in the big pot. Boil for a few more minutes until the rice is soft. This is best served warm.
I ran out of sauce because I used too much rice, so I thinned it with milk and half and half and tried to add more extracts. Also, I would make this within an hour of when you want to serve it. The rice seems to absorbs more liquid as it sits.

Comments

  1. thejohnmfamilyJanuary 21, 2018 at 9:52 PM

    So, I did 1/2 cup of rice and I strained some of the sauce off. I think a scant 2/3 cup would probably be perfect. Also, I think you need 1 1/4 tsp. of vanilla and coconut extract.

    ReplyDelete
  2. thejohnmfamilyMay 3, 2018 at 8:46 AM

    I tried 2 Tbs of sugar and it wasn't enough, just FYI

    ReplyDelete

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