A rice pudding that takes us on a whirlwind of tropical flavors!
Sometimes, tasting the flavors of a faraway island gives us a nice break from our day-to-day rush. If you can’t hop on a plane yet to the tropics, sit down, relax and indulge in a bowl of this delicious rice pudding with mango puree and rum caramel sauce. It’s purely a tropical must!
Coconut rice pudding with mango puree and rum caramel sauce recipe
- 2 ripe manila or ataulfo mangoes (If using other less-sweet mangoes, you will need to add sugar to cover the tartness of the mangoes)
- 4-7 tablespoons white sugar (the amount depends on the sweetness of the mangoes)
- 3 tablespoons muscovado sugar + more for sprinkling
- 2 tablespoons water
- 1 tablespoon rum
- 1 cup Arborio rice or any similar rice
- 3 cups water
- 1 vanilla pod, seeds
- 1 cup coconut milk
- Coconut flour or flakes for garnishing (optional)
- Mint leaves for garnishing (optional)
- Blend the pulp of the mangoes and white sugar. The amount of sugar depends on the sweetness of your mangoes. If the mangoes are already sweet, 1 tablespoon is already enough. Add more sugar if the mangoes are on the tart side.
- Over low heat, in a small saucepan, cook the mango puree for 20 minutes or until it thickens slightly. Stir once in a while to avoid burning at the bottom. Set aside after it’s cooked.
- In another small saucepan over medium heat, mix the muscovado sugar, 2 tablespoons of water and rum. When it boils, simmer on low heat until it thickens. Set aside.
- In a medium pot over high heat, mix 3 cups of water, 3 tablespoons of white sugar, vanilla seeds and rice. When it boils, turn down the heat to the low. Mix frequently so that the rice doesn’t stick to the bottom of the pot.
- When the rice has been cooked through, add the coconut milk. Mix well. Cook for another 5 minutes together. Turn off the fire and cover. The consistency should be very creamy and more on the liquid side because it will continue to cook with the heat.
- In a bowl, ladle some rice pudding. Top with the mango puree and rum caramel sauce. Garnish with some mint leaves, coconut flakes and muscovado sugar. Serve at room temperature.