Coconut Mango Rice Pudding 1769871328752 Fhxp

Ingredients

• 1 cup Jasmine rice
• 14 oz can Full-fat coconut milk
• 1 cup Whole milk
• 0.5 cup Granulated sugar
• 1 tsp Vanilla extract
• 0.25 tsp Salt
• 2 cups Fresh ripe mango, diced
• 2 tbsp Toasted coconut flakes(optional)
• 1 tsp Lime zest(optional)
• 1 cup Water

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium saucepan, combine the rinsed rice, water, and salt; bring to a boil over medium-high heat.

3. 3

   Reduce heat to low, cover, and simmer for 15 minutes until the water is mostly absorbed.

4. 4

   Stir in the coconut milk, whole milk, and sugar, then return to a gentle simmer uncovered.

5. 5

   Cook for another 15-20 minutes, stirring frequently to prevent sticking, until the mixture is thick and creamy.

6. 6

   Remove from heat and stir in the vanilla extract and half of the diced mangoes.

7. 7

   Allow the pudding to cool slightly; it will continue to thicken as it rests.

8. 8

   Serve warm or chilled, topped with the remaining fresh mango, toasted coconut flakes, and lime zest.