Coconut-Lime Rice Pudding with Mangoes Recipe
by Susan Russo
Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?
It happens to me sometimes. And when I feel this way, I usually crave something comforting -- something like rice pudding, the quintessential comfort food. It's warm, creamy and unabashedly carb-y. These are the good carbs, though, the ones that make you feel like you're receiving a hug from your mom.
Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.
Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced ripe mango, crunchy cashew nuts and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.
Coconut-Lime Rice Pudding with Mangoes and Cashews Recipe
4 tablespoons sweetened shredded coconut, toasted
1/2 cup Arborio rice
2 cups water
2 cups coconut milk (regular or light)
1/3 cup sugar
Zest of 1/2 lime
1 small, ripe mango, diced
2 tablespoons sweetened coconut shreds, toasted
2 tablespoons unsalted cashew nuts, chopped
A pinch of lime zest
Coconut-Lime Rice Pudding with Mangoes and Cashews Recipe Steps
Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat.
Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.
Add rice, water, coconut milk and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil.
Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally.
When done, the rice will be plump and the pudding will be thick and creamy.
Give it a taste -- the rice should be fully cooked yet maintain a slight firmness.
Remove from heat and stir in the lime zest and toasted coconut.
Allow to cool slightly before placing in individual serving dishes.
Garnish each dish with fresh diced mango, toasted coconut, chopped cashews and finely grated lime zest.
- Almond-Apricot Cereal Squares
- Oatmeal Raisin Cookies
- Wholesome Desserts Made Possible
- Summer Stone Fruit Cobbler
- Pina Colada Yogurt Parfait
- 2-Ingredient Nutella Brownies
- Coconut-Lime Rice Pudding with Mangoes
- Lemon Lime Curd Cookies with Rosemary Sables
- Strawberry Banana Crumble
- Healthy Frozen Mochaccino
- An Elegant Chocolate and Raspberry Cake
- Dark Chocolate Walnut Cookies
- Diane's Red Velvet Cake with Cream Cheese Frosting
- Rhubarb and Strawberry Crostata
Limoncello Zabaglione with Fresh Berries
- Oatmeal Nutella Mug Cake
- Meyer Lemon Coffee Cake
- Chocolate Fondue
- Goat Cheese, Honey and Pistachio Mini Cheesecakes with Meyer Lemon Cream
- Guinness Porter Cake with Orange-Whiskey Butter
- Panna Cotta: Pure Heaven and So Easy to Make
- Red Velvet Cake with Cream Cheese Frosting
- Sweeten up with a Chocolate or Limoncello Mousse
- Tejeringos and Chocolate: Delightful Spanish Dessert Treat
- Salted Dark Chocolate Popcorn
- Oatmeal-Brown Sugar Baked Apples
- Grapefruit and Honey Cake
- How To Make Chocolate Pudding from Scratch
Article: Copyright ©, Tribune Content Agency
"Coconut-Lime Rice Pudding with Mangoes"
Rice Pudding Dessert Recipe, American Dessert Recipes
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable