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Categories:Viewed: 79 - Published at: 7 years ago
Ingredients
- 2 cups leftover rice or 2 cups cooked rice
- 2 cups milk or 2 cups rice milk
- 1/2 cup sugar or 1/2 cup preferred artificial sweetener
- 1 teaspoon vanilla
- 1 teaspoon coconut extract (optional)
- 2 large mangoes, seeded and sliced
- 1 cup sweetened flaked coconut
Method
- In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
- While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
- Serve the Mango Rice Pudding with toasted coconut on top.
