Mango Coconut Rice Pudding
with Flaked Almonds | Serves 4
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Not only is this dessert super simple to make, this mango and coconut rice pudding will become the most loved and talked about dessert (in the best way)!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Coconut Milk
1 packet
Mango Slices In Juice
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water, brown sugar and a generous pinch of salt. Bring to the boil, stirring, then add jasmine rice. • Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Drain liquid from mango slices in juice into frying pan. Transfer mango slices to a board and roughly chop. • In a large frying pan over high heat, boil liquid until slightly thickened, 2-3 minutes.
Serve up • Divide coconut rice between small bowls. • Top with mango, some syrup and flaked almonds. Enjoy!
• Divide coconut rice between small bowls. • Top with mango, some syrup and toasted coconut and almond crumb. Enjoy!
