This vegan, gluten-free dessert is inspired by one of my favorite treats: Thai sticky rice and mango. To keep the pudding creamy even when chilled, mix in some of the liquid after the pudding has cooled.
Makes 6 to 12 servings | Prep time 10 minutes | Cook time 30 minutes
Ingredients
Rice Pudding
- 4 cups coconut water
- 1 14-oz. can coconut milk
- 1⁄4 cup sugar
- 1/4 tsp. kosher salt
- 1 cup sushi rice or arborio rice
Topping
- 4 large mangos, peeled and cut into bite-size pieces
- Zest from 1 lime
- 1 tbs. fresh lime juice
- 1 tbs. sugar
- Toasted unsweetened coconut flakes, for serving (optional)
Directions
- In a medium saucepan, combine the coconut water, coconut milk, sugar, and salt. Cook over moderate heat, stirring, until the coconut milk melts. Ladle about 1 cup of the liquid into a measuring cup and reserve.
- Rinse the rice well in a strainer. Add rice to the saucepan and bring to a boil over high heat; simmer over medium heat, stirring occasionally, until the rice is tender and the pudding is thickened, about 20 minutes. Remove from heat and allow to cool until it’s just above room temperature (about 30 minutes). Stir in the reserved liquid.
- Meanwhile, prepare the mango topping. In a medium bowl, toss the mango with the lime zest, lime juice, and sugar; let stand at room temperature for at least 20 minutes.
- Serve the pudding at room temperature or refrigerate until lightly chilled (about two hours). Serve with the mango and toasted coconut flakes.
Tip: You can substitute quinoa for the rice — and for a deeper flavor, use brown sugar.
Tip: The pudding and topping can be refrigerated overnight. Let the pudding stand at room temperature for at least 20 minutes before serving.
Recipes reprinted from Modern Potluck: Beautiful Food to Share. Copyright © 2016 by Kristin Donnelly. Photography copyright © 2016 by Yossy Arefi. Published by Clarkson Potter / Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
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