MANGO COLADA RICE PUDDING
A tropical version of traditional rice pudding. For an elegant version, see note at the bottom of recipe. Created for RSC 2006. (You can also sub 1 cup of leftover rice for the first two ingredients)
Provided by Pamela
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.
- For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.
- For pudding:.
- Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree.
- Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving.
- **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.
Nutrition Facts : Calories 255.6, Fat 9.3, SaturatedFat 6.5, Cholesterol 81.9, Sodium 67.3, Carbohydrate 36.7, Fiber 1.6, Sugar 18.4, Protein 6.4
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