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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- One 14 1/2-ounce can unsweetened coconut milk (see Notes)
- 3/4 cup (approximately) half and half or heavy cream
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 cups soft-cooked black rice (see Notes)
- 2 ripe mangoes
- 1/2 cup unsweetened dried coconut, toasted (see Notes)
- 2 tablespoons brown sesame seeds, optional
Method
- Pour the coconut milk into a 2-cup measure; whisk to blend the solid coconut cream with the liquid coconut milk.
- Add enough half-and-half to equal 2 cups.
- Whisk to blend.
- Combine the coconut milk mixture, sugar, and salt in a deep saucepan; heat to a boil.
- Boil for 5 minutes, stirring to prevent scorching.
- Ladle out 1 cup and reserve to serve as a sauce.
- Add the rice to the saucepan; heat to a boil.
- Reduce the heat to medium-low; cook, stirring often to prevent sticking and adjusting the heat as necessary to maintain a steady simmer, until the pudding is very thick, about 10 minutes or more depending on the rice.
- Add more cream, if needed.
- Transfer to a bowl and let cool to room temperature.
- Cut the mangoes just to the left and the right of the flat center pits.
- Peel the skin from the two cheeks.
- Place the cut sides down and cut crosswise into 1/2-inch-wide slices.
- To serve the pudding, spoon a mound onto each dessert plate.
- Fan the mango slices and arrange on the side of each plate.
- Sprinkle with toasted coconut and/or sesame seeds.
- Pass a pitcher of the reserved sweetened coconut milk mixture to drizzle on top of the pudding, if desired.
- CREAMY WHITE RICE PUDDING WITH COCONUT MILK AND MANGO.
- Substitute 2 cups cooked Thai jasmine rice for the cooked black rice.
