Best Tangy Mango Rice Pudding Recipes
MANGO RICE PUDDING
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
TANGY MANGO RICE PUDDING
Yum yum yum! So delicious! A great vegan version can be made by substituting a can of coconut milk for the milk and egg (almond milk would also be delicious). Boil in a bag rice makes this recipe even easier. Pudding tastes great even warmed up the next day! I can't brig this to work with me unless I make enough for other people to share and it gets requested often!
Provided by Lillian Patterson @edwardnortonfan
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
- Add 1 1/2 cups of the milk, sugar, and vanilla to rice. Cook until boiling, stirring constantly, then let simmer for 10 minutes (or until mixture begins to thicken and get creamy) stirring occasionally to prevent sticking.
- Beat egg with the remaining 1/2 cup of milk. Slowly add to rice mixture (SLOWLY - if you add it too quickly you end up with scrambled egg rice pudding!)
- Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
- Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
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