Ever since I had mango sweet rice in a Thai restaurant I crave it constantly.
Sadly mango's aren't in season year round.
Mexican Mangoes: March - September
Florida Mangoes: May - September
Haitian Mangoes (we don't get those here): January - September
Of course if I'm really craving it, I can always use frozen mangoes but it's not the same as fresh.
So last week I had a hankering for this delicious dessert and picked up 2 mangoes from Trader Joe's.
I tried a new recipe I found via Pinterest because it's actually easier than my other version.
I tested it out and I give it an A+ and am sharing it with you!
Enjoy!
INGREDIENTS
1 cup arborio rice
1/4 cup whole milk
4 cups (2 cans) coconut milk
1/2 cup granulated sugar
2 mangoes diced
Seriously this is a no fuss recipe and all you have to worry about is not burning the rice to the pan!
In a large pan saucepan combine the arborio rice, whole milk, cans of coconut milk and granulated sugar.
Cook on high heat until the sugar has dissolved and starts to boil.
Turn the heat to low and cover with a slow simmer for 25 minutes.
You want to check in on it every few minutes and stir frequently.
Don't let the rice burn at the bottom of the pan.
Rice and mixture should thicken and be creamy.
Bowl yourself some rice pudding and add as much fresh mangoes!
Creamy, sticky, yummy fresh goodness!
No comments:
Post a Comment