My friend Pichet Ong @pichetong, pastry chef extraordinaire, taught me this yummy Asian rice pudding — and it’s easy enough for my eight-year-old daughter to make it. The added bonus is that it uses leftover rice, so we’ll no longer have the problem of extra rice sitting for days on end in our fridge.
Quick and Easy Coconut Mango Rice Pudding
4 servings
1 cup (250 grams) jasmine rice, cooked
1 cup (225 grams) coconut milk
1 tablespoon (15 grams) vanilla paste or extract
¼ cup sugar
pinch of salt
1 ripe mango, peeled
¼ cup coconut flakes
In a medium pot, add rice, coconut milk, vanilla, sugar, and salt. Place on medium heat until mixture starts to bubble. Reduce heat to low and simmer until the mixture thickens, about 8-10 minutes.
Divide mixture into 4 bowls. Let sit for 20 minutes until it cools. Place sliced mangos on top and garnish with coconut. Serve at room temperature.