[Seasonal Dessert] Mango Coconut Rice Pudding
with Toasted Almonds & Mint
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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
Mint
1 packet
Coconut Milk
1 packet
Mango Slices In Juice
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!
• When rice has 10 minutes remaining, thinly slice mint. Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Drain liquid from mango slices in juice into frying pan. Transfer mango slices to a board and roughly chop. • Return pan to high heat and boil liquid, until slightly thickened, 2-3 minutes.
• Divide coconut rice between small bowls. • Top with mango, some syrup and sprinkle over toasted almonds and mint to serve. Enjoy!
