Cuban Coconut Rice Pudding with Mango Coulis (Arroz Con Leche y Guarapo de Mango)

Allergens

Dairy (milk, butter)

Ingredients

• 1 cup Arborio rice
• 2 cups coconut milk
• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 ripe mango, peeled and diced
• 1 tablespoon fresh lime juice
• 2 tablespoons water
• 2 tablespoons granulated sugar (for mango coulis)

Instructions

1. In a large saucepan, combine the Arborio rice, coconut milk, whole milk, sugar, cinnamon, nutmeg, salt, and butter. Stir well to combine and cook over medium heat until the mixture begins to simmer.
2. Lower the heat to low, cover, and let the rice pudding cook for 40 45 minutes, stirring occasionally to prevent sticking.
3. While the rice pudding is cooking, prepare the mango coulis by combining the diced mango, lime juice, water, and sugar in a blender. Blend until smooth and set aside.
4. Once the rice pudding has reached a thick, creamy consistency, remove from heat and let it cool to room temperature.
5. To serve, divide the rice pudding among six individual dessert dishes, and drizzle the mango coulis over the top.

Chef’s Insight

The key to achieving the perfect texture for this rice pudding is to cook it slowly and patiently, allowing the Arborio rice to absorb all of the delicious flavors.

Notes

Make sure to use ripe mango for the coulis to ensure a smooth and tangy flavor.