Ghanaian Paleo-Friendly Coconut Rice Pudding with Mango Compote

Allergens

Gluten-Free, Dairy-Free (excluding optional raisins)

Ingredients

• 1 cup white rice (for Paleo, use short
• grain white rice)
• 2 cans full
• fat coconut milk
• 1 can light coconut milk
• 1/4 cup granulated sugar or honey (for Paleo, use honey)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup raisins (optional)
• 2 ripe mangoes, peeled and diced
• 1 tbsp lemon juice
• 1 tbsp honey
• Pinch of cinnamon

Instructions

1. Rinse the white rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, both coconut milks, sugar or honey, cinnamon, nutmeg, ginger, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium high heat, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
4. While the rice is cooking, prepare the mango compote. In a small bowl, mix together the diced mangoes, lemon juice, honey, and cinnamon. Set aside.
5. After 20 minutes, check the rice for doneness. If it's tender and the liquid has been absorbed, remove from heat. If not, continue to cook until done.
6. Fold in the optional raisins (if using) into the cooked rice pudding.
7. Serve the coconut rice pudding warm, topped with the mango compote.

Chef’s Insight

To enhance the texture of the pudding, use basmati or jasmine rice instead of short-grain white rice.

Notes

For a richer taste, use full-fat coconut milk instead of light coconut milk.