Rice Pudding with Mango Sauce

Name: Rice Pudding with Mango Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: rice pudding; 100g short-grain rice (arborio); 650ml thin coconut milk (without the coconut cream on top); 3 tablespoons brown sugar; 1 tablespoon coconut butter (or regular butter if not vegan); mango sauce; 1 ripe mango; 1 cube of pineapple (optional; about the size of a yeast cube); 2 heaping teaspoons brown sugar; 1 pinch ground green cardamom; 1/2 teaspoon cornstarch (optional)

November 19, 2012

Fasting Recipes Desserts Rice

Almost like in my imagination! Except my memory played tricks on me and I forgot to buy a coconut to make toasted coconut flakes for decoration. I "saved myself" with some toasted pistachios 😉

So what we have here: a rice pudding prepared using the risotto technique for maximum creaminess. Plus, I used coconut milk to make it vegan-friendly. I get double points for that, right? And the mango sauce with a subtle hint of pineapple and cardamom perfectly complements this exotic dessert.

Ingredients

Rice Pudding

100g short-grain rice (arborio)
650ml thin coconut milk (without the coconut cream on top)
3 tablespoons brown sugar
1 tablespoon coconut butter (or regular butter if not vegan)

Mango Sauce

1 ripe mango
1 cube of pineapple (optional; about the size of a yeast cube)
2 heaping teaspoons brown sugar
1 pinch ground green cardamom
1/2 teaspoon cornstarch (optional)

Servings: 2

How to prepare rice pudding with mango sauce

Start with preparing the sauce: peel the mango, remove the pit, and blend the flesh along with the pineapple in a food processor until it becomes a paste. Add the sugar and simmer for 5 minutes over low heat. If you want a thicker consistency, add the cornstarch dissolved in a tablespoon of cold water and cook for 1 more minute. Season the sauce with cardamom. Keep refrigerated. Can be prepared 1 day ahead.
For the rice pudding, put the coconut milk in a small pot and warm it up.
Melt the butter in a pot. Add the rice and toast for 1 minute, stirring frequently. Reduce heat to medium-low, just enough for the rice to gently bubble.
Start adding the coconut milk, one ladle at a time. Add the next ladle only when the previous ladle of milk has been completely absorbed by the rice. Stir slowly but constantly - this is essential for making it creamy! The process will take about 20-25 minutes until you finish all the milk. At the end, the rice should be cooked (check to make sure) and creamy. When adding the last ladle of milk, add the sugar as well.
Serve the rice pudding warm (it loses its creaminess when it cools, so it's best to prepare it just before serving) along with the mango sauce. Garnish with toasted coconut flakes or chopped toasted pistachios.