Description
A creamy and delicious coconut rice pudding topped with fresh mango, mandarin slices, and freeze-dried raspberries.
Ingredients
Scale
- 1 cup Medium Grain Rice
- 2 cups Coconut Milk
- 1 cup Warm Water
- 1/4 cup Brazilian Iguaçu River Wildflower Honey
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1 pinch Salt
- 1 cup Fresh Mango
- 1 cup Mandarin Slices
- 1/4 cup Freeze-Dried Raspberries
Instructions
- In a heavy-bottomed saucepan, mix 1 cup of medium grain rice, 2 cups of coconut milk, and 1 cup of warm water. Add ¼ cup of Brazilian Iguaçu River Wildflower Honey, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, and a pinch of salt. Stir together until well combined.
- Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. This should take around 5-7 minutes.
- Once boiling, reduce the heat to low and cover the saucepan. Allow the pudding to simmer for 40-50 minutes, stirring frequently.
- If it becomes too thick, gradually stir in additional warm water, about ¼ cup at a time, to maintain creamy texture.
- Serve warm in bowls topped with fresh mango, mandarin slices, and freeze-dried raspberries. Drizzle with more honey if desired.
Notes
- Short grain rice can also be used for the recipe.
- Almond milk can substitute coconut milk if desired.
- Nutmeg can be used as a substitute for cinnamon.
- Substitute fresh fruits based on season.
- Drizzling more honey over the finished pudding adds an extra touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg