Mango Coconut Rice Pudding

 

Mango Coconut Rice Pudding

Ingredients:

• 1 cup jasmine rice
• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 ripe mango, peeled and diced
• 1/4 cup shredded coconut (optional, for garnish)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to combine.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer the rice mixture, stirring occasionally, for about 20-25 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency.
5. Once the rice pudding is cooked, remove it from the heat and let it cool slightly.
6. While the rice pudding is still warm, gently fold in the diced mango until evenly distributed.
7. Transfer the mango coconut rice pudding to serving bowls or glasses.
8. If desired, garnish each serving with a sprinkle of shredded coconut and a few fresh mint leaves.
9. Serve the mango coconut rice pudding warm or chilled, depending on your preference.