Gluten-Free Chilean Mango and Coconut Rice Pudding (Arroz con Leche)
A flavorful chilean dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup long
- grain white rice, uncooked, gluten
- free 4 cups milk, dairy or non
- dairy (e.g., almond milk) 1/2 cup granulated sugar, adjust to taste 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 tablespoon unsalted butter or coconut oil, for greasing the pan 1 cup fresh or canned mango, diced 3/4 cup shredded coconut, toasted Fresh mint leaves and additional fruit, for garnish (optional)
Instructions
- a. Grease an oven safe baking dish with butter or coconut oil. Preheat the oven to 350°F (180°C). b. Cook the rice according to package instructions, then set aside. c. In a large saucepan, combine milk, cooked rice, sugar, cinnamon, and salt. Stir well to mix all ingredients. d. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it begins to bubble, reduce the heat to low, cover, and let it cook for 20 30 minutes or until the rice absorbs most of the liquid and has a creamy texture. e. Remove from heat and mix in diced mango and toasted shredded coconut. Stir gently to distribute ingredients evenly. f. Pour the mixture into the prepared baking dish, smoothing out the surface with a spatula. g. Bake for 30 40 minutes or until the top is golden brown. h. Allow the dessert to cool slightly before serving. Garnish with fresh mint leaves and additional fruit if desired.
Chef’s Insight
The use of fresh mango adds a tropical touch, elevating this traditional Chilean dessert.
Notes
You can replace mango with other fruits like apple or peach for a different flavor.