Creamy vanilla rice pudding with fresh mango and toasted coconut. The perfect Summer dessert.
Course
Dessert
Cuisine
Modern Australian
Keyword
coconut, mango, rice pudding
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4people
Ingredients
Ingredients
1litre of milk
240mlof cream
60gof butter
I vanilla beansplit and scraped
160gsweetened condensed milk
120gArborio rice
1diced mango or one small tub of diced mango
4tbspshredded coconuttoasted
Instructions
Method
Use a sharp knife to split the vanilla bean down the middle. Scrape out the seeds. Add the pod and seeds to the milk and cream. Bring milk and cream to the boil, add the rice and turn down the heat to very low.
Stir frequently until rice is soft, about 30 minutes.
Add sweetened condensed milk and butter, continue stirring and cooking for a few more minutes.
Take off the heat. Allow rice to stand in the pot for 5 minutes before serving.
Serve creamy rice with a spoonful of diced mango, and a sprinkling of toasted coconut.