Coconut Rice Pudding with Mango

Name: Coconut Rice Pudding with Mango
Cook time: 2 h
Total time: 2 h
Cuisine: Thai
Ingredients: 1 cup uncooked jasmine rice; ¼ teaspoon salt; ½ cup granulated natural sugar, or more to taste; 1 teaspoon pure vanilla extract; 1 teaspoon coconut extract; 2 cups unsweetened almond milk, plus more if needed; 2 (14-ounce) cans unsweetened coconut milk; 1 large ripe mango, peeled, pitted, and chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A favorite dessert in Thai restaurants, rice pudding with fresh mango is easy to make at home in your slow cooker. If you prefer a sweeter pudding, add up to ¼ cup extra sugar.

Ingredients

1 cup uncooked jasmine rice
½ cup granulated natural sugar, or more to taste
¼

Asia
Thailand
Dessert
Gluten-free
Vegan
South East Asia

Method

Lightly oil the slow cooker insert or spray it with nonstick cooking spray. Combine the rice, sugar, and salt in the cooker. In a saucepan or the microwave, heat the coconut milk and almond milk just to boiling. Slowly add the heated milks to the slow cooker, stirring to dissolve the sugar. Cover and cook on High until the rice is tender, about 2 hours.
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