Kenyan Coconut Rice Pudding with Fresh Mango Topping
A flavorful kenyan dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup uncooked basmati rice 1 can (14 oz) coconut milk 2 cups water 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 ripe mango, diced 2 tablespoons lime juice
Instructions
- In a large saucepan, combine the rice, coconut milk, water, sugar, vanilla extract, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, then reduce the heat to low and cover. Let simmer for 18 20 minutes or until the rice is tender and the liquid is absorbed. In a small bowl, mix together the diced mango and lime juice. Set aside to let the flavors meld. Once the rice pudding is ready, divide it into serving dishes. Top each dish with the fresh mango mixture.
Chef’s Insight
The combination of coconut milk, spices, and mango creates an explosion of flavor that will have everyone coming back for seconds.
Notes
Feel free to adjust the sugar content according to your preferred level of sweetness.