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Mango Coconut Rice Pudding

Prep Time

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Cook Time

40

Servings

12

Source: Tao Asian Bistro, Las Vegas

Ingredients

2 quarts whole milk
2 vanilla beans, split
2 14-ounce cans unsweetened coconut milk
3 cups mango sorbet
Coconut shells, cut and drained of water, optional
2 cups arborio rice
1 cup sugar
2 ripe Fresh Mangos, peeled, seeded and diced*
1 cup coarsely shredded unsweetened coconut, toasted

Instructions

In a large saucepan, combine whole milk, rice, vanilla bean and sugar; bring to a boil. Once cool to the touch, remove vanilla bean and fold in diced mango.
Simmer over moderate heat, stirring frequently, until rice is tender and suspended in a thick, creamy sauce, about 30 minutes.
Stir in coconut milk and simmer, stirring occasionally, until rice is very tender and the liquid is thickened, about 10 minutes.
Let cool slightly.
Once cool to the touch, remove vanilla bean and fold in diced mango.

Categories: Desserts