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Creamy Rice Pudding with Coconut and Mango

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 Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 litre of milk
  • 240 ml of cream
  • 60 g of butter
  • I vanilla bean split and scraped
  • 160 g sweetened condensed milk
  • 120 g Arborio rice
  • 1 diced mango or one small tub of diced mango
  • 4 tbsp shredded coconut toasted

Instructions

Method

  1. 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.
  2. Stir frequently until rice is soft, about 30 minutes.
  3. Add sweetened condensed milk and butter, continue stirring and cooking for a few more minutes.
  4. Take off the heat. Allow rice to stand in the pot for 5 minutes before serving.
  5. Serve creamy rice with a spoonful of diced mango, and a sprinkling of toasted coconut.