Coconut Rice Pudding With Mango Topping (CQ #4 - India)
Recipe: #26461
July 09, 2017
Categories: Desserts, Puddings, Rice, White Rice, Indian, Gluten-Free, No Eggs, Vegetarian, Sugar, Kosher Dairy, more
"Rice pudding (Kheer) is a common & much-favored dessert in India. In fact, I already have 1 recipe for it in my collection, but I think this is an even better option. Found at realsimpledotcom, this recipe uses coconut milk, then tops the pudding w/mango & even has more serving suggestions that sound very intriguing. RS sold the recipe well when it said "This makes a creamy, rich pudding. The rice is tender but not mushy. The coconut is present, but not overwhelming. Any leftovers will keep in the fridge in an airtight container for several dys. Top w/chopped mango per the recipe or try toasted coconut, your favorite toasted nut or even granola." Yield is 4 1-cup servings."
Ingredients
Nutritional
- Serving Size: 1 (386.9 g)
- Calories 479.6
- Total Fat - 27.1 g
- Saturated Fat - 22.6 g
- Cholesterol - 13.5 mg
- Sodium - 498.1 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 2.8 g
- Sugars - 25.6 g
- Protein - 7.3 g
- Calcium - 169.2 mg
- Iron - 1.9 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Stir together milk, water, rice & sugar in a med saucepan over med heat. Bring to a simmer & cook (stirring often, until thickened), about 22 min. Stir in coconut milk, cinnamon & salt. Cook (stirring occ) until creamy, about 10 min. Serve topped w/chopped mango or other topping of choice mentioned in Recipe Intro.
Tips
- No special items are required.