Ingredients
Scale
- Rice: 1 cup Arborio rice (or sushi rice; avoid long-grain rice like Basmati or Jasmine for this recipe) – Arborio’s high starch content is crucial for a creamy pudding.
- Coconut Milk: 1 can (13.5 oz / approx. 400ml) full-fat unsweetened coconut milk – Provides richness, creaminess, and the signature coconut flavour. Don’t use light coconut milk.
- Additional Liquid: 2 ½ cups water or a mix of water and other milk (like almond milk, oat milk, or dairy milk) – Ensures the rice cooks properly and achieves the right consistency. Using only coconut milk can be too rich and may not allow the rice to cook evenly.
- Sweetener: ½ cup granulated sugar (adjust to taste; you can also use coconut sugar, maple syrup, or agave nectar) – Provides the necessary sweetness to balance the flavours. Start with slightly less if your mangoes are very sweet.
- Mangoes: 2 large ripe mangoes, peeled and diced – Choose fragrant, sweet mangoes like Ataulfo (honey) or Kent. One mango will be partly incorporated, the other reserved for topping.
- Vanilla Extract: 1 teaspoon pure vanilla extract – Enhances the sweet and tropical notes.
- Salt: ¼ teaspoon salt – Balances the sweetness and brings out the other flavours.
- Optional Garnish:
- ¼ cup toasted shredded coconut or coconut flakes – Adds texture and reinforces the coconut flavour.
- Fresh mint sprigs – Adds a touch of colour and freshness.
- Lime zest – Provides a bright, zesty counterpoint to the sweetness.
Instructions
- Prepare the Rice: Place the Arborio rice in a fine-mesh sieve. Rinse it thoroughly under cold running water for about a minute, gently swishing it with your fingers. This removes excess surface starch, which helps prevent gumminess while still allowing the inner starch to release for creaminess. Drain well.
- Combine Liquids and Rice: In a medium-sized heavy-bottomed saucepan (at least 2-quart capacity), combine the rinsed Arborio rice, the full-fat coconut milk, and the additional 2 ½ cups of water (or your chosen liquid mix). Add the ¼ teaspoon of salt.
- Bring to a Simmer: Place the saucepan over medium-high heat. Bring the mixture just to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. Watch closely, as coconut milk can boil over easily.
- Simmer and Stir (The Crucial Step): Once simmering, immediately reduce the heat to low. You want a bare simmer, with just a few gentle bubbles breaking the surface. Cover the pot loosely (leaving the lid slightly ajar to allow steam to escape) or cook uncovered, depending on your preference and how quickly it thickens. Now comes the important part: stir frequently. Aim to stir every 3-5 minutes, scraping the bottom of the pan to prevent sticking and burning. This regular agitation encourages the rice grains to rub against each other, releasing their starch and creating that coveted creamy texture.
- Cook Until Tender: Continue simmering and stirring for approximately 25-35 minutes. The exact time will depend on your rice, stove, and pan. The pudding is ready when the rice is tender (test a grain – it should be soft but not mushy) and the mixture has thickened considerably. It should look like a thick, creamy porridge. Remember, it will thicken further as it cools.
- Add Sweetness and Flavour: Once the rice is tender and the pudding is creamy, remove the saucepan from the heat. Stir in the ½ cup of sugar (or your chosen sweetener) and the 1 teaspoon of vanilla extract. Stir well until the sugar is completely dissolved. Taste and add more sweetener if desired.
- Incorporate Some Mango: Gently fold in about half of your diced mango (from one mango). The residual heat will slightly soften the mango pieces, infusing their flavour into the pudding. Reserve the other half of the diced mango for topping.
- Cooling and Chilling: Let the rice pudding cool slightly at room temperature for about 20-30 minutes, stirring occasionally to prevent a skin from forming. Then, transfer the pudding to a bowl or individual serving dishes.
- Chill Thoroughly: Cover the pudding surface directly with plastic wrap (press it gently onto the surface) to prevent a skin from forming. Alternatively, use an airtight container. Refrigerate for at least 2-3 hours, or preferably overnight, until completely chilled and firm. The chilling process allows the flavours to meld and the pudding to set to its final, luscious consistency.
- Serve: Once chilled, remove the plastic wrap. Give the pudding a gentle stir if needed. Spoon into serving bowls or glasses. Top generously with the reserved fresh diced mango and a sprinkle of toasted coconut flakes, lime zest, or mint sprigs, if using.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450