Coconut Mango Rice Pudding with Cream

Coconut Mango Rice Pudding with Cream

Coconut Mango Rice Pudding with Cream

Coconuts and mangoes are the perfect food to signal the arrival of summer. Try this lovely creamy coconut mango rice pudding dish the next time you’re searching for a great summer treat.

Ingredients

1/2 cup (125 mL) Rice Sticky Premium Medium Grain from PC
Salt and 1/2 cup (125 mL) of granulated sugar
2 1/2 cups (625 mL) two percent milk
1 can (400 mL) coconut cream
Madagascar Half PC Black Label Beans of vanilla bourbon
two sizable egg yolks
Unsweetened desiccated coconut, 1/4 cup (50 mL)
One PC flavor Kent Mango in tatters

Instructions

Rice, milk, sugar, salt, and coconut milk are heated in a pot over medium heat. Vanilla bean seeds and pod should be added to a pot after the vanilla bean has been split lengthwise. Stirring periodically, bring to a boil. As soon as the rice is cooked and the sauce has thickened, reduce the heat to low, cover, and simmer for 25 minutes.
In a bowl, combine yolks with 1/2 cup (125 mL) milk. Add half of the rice pudding and stir before adding the mixture back to the pan. 2 minutes of stirring cooking.

Put a piece of plastic wrap immediately over the pudding’s surface after scraping the contents into the bowl. Place dish in a bigger bowl that has ice and water in it; let sit for 15 minutes to chill.
In the meantime, roast coconut in a small frying pan over medium-low heat, turning often, for about 4 minutes, or until brown and aromatic. Cool down.
Refrigerate rice pudding for 90 minutes, or until it is completely cold.
Throw out the vanilla pod. Put pudding in each of the six dessert dishes.