Coconut and Mango
Rice Pudding

Kingfisher Rich & Creamy Coconut Milk

400ml

Coconut and Mango
Rice Pudding

Ingredients:

  • 230ml Kingfisher Rich & Creamy Coconut Milk
  • 55g short-grain rice
  • 110ml milk
  • 1 teaspoon orange zest
  • 2 teaspoons caster sugar
  • 1 teaspoon vanilla essence
  • 110ml cream
  • Fresh mango, sliced
  • 2 teaspoons brown sugar
  • Mint leaves, washed

Directions:

  • Place the rice, Kingfisher Coconut Milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
  • When the mixture is cold, stir in the cream. Pour into a serving bowl or jar, top with mango and a sprinkling of brown sugar and serve with a washed mint leaf on top.
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