Kenyan Coconut Rice Pudding with Mango Compote

Allergens

None

Ingredients

• 1 cup basmati rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• Pinch of salt
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 ripe mangoes, peeled and diced
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the basmati rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low and simmer, covered, for 15 minutes or until the rice is tender and the liquid is absorbed.
2. In another saucepan, combine the diced mangoes, lemon juice, sugar, cinnamon, and ginger. Cook over medium heat for 8 10 minutes, stirring occasionally, until the mixture thickens into a compote. Remove from heat and set aside to cool slightly.
3. Once the rice is cooked, stir in the vanilla extract and 1/4 cup of sugar. Mix well, then spoon the rice pudding into individual serving dishes. Top each dish with a generous portion of the mango compote.
4. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

To enhance the creaminess of the coconut rice pudding, you can add a splash of heavy cream when stirring in the vanilla extract. - If desired, toast the rice slightly before cooking to bring out its nutty flavor.

Notes

For a more authentic touch, use Kenyan mangoes in the recipe if available. - The dish's vivid colors and layered flavors make it an ideal choice for a dinner party or potluck.