/gheeː peaː teaː/
Servings: 4 | 30 minutes | 300 kcal
Rice pudding has a rich history, with variations found in many cultures around the world. This vegan version was inspired by Southeast Asian cuisine, where mango and coconut are common dessert ingredients.
Derived from the traditional rice pudding, this variation introduces a tropical twist. It' a great way to utilize ripe mangoes during their season and bring a summery feel to your desert course. The creamy coconut and sweet rice beautifully complement the fruity mango.
Ingredients
- 1 cups white rice
- 1 cups full-fat coconut milk
- 1 pieces mango
- 2 teaspoons maple syrup
- 1 teaspoons vanilla extract
Instructions
- Rinse the rice until the water runs clear. Then, cook it according to package instructions.
- While the rice is cooking, peel and dice the mango.
- In a separate pot, simmer the coconut milk and add the cooked rice to it.
- Stir in the maple syrup and vanilla extract.
- Cook the mixture on low heat for about 10 minutes, until it thickens into a creamy pudding.
- Remove from heat and let it cool before serving. Top with the diced mango right before serving.