This past week has been a rough week in the kitchen. I’ve been working on a cookie recipe, but batch after batch have been disappointments… Mostly, straight to the trash kind of failures… Needing a change of pace, I decided to take a break from cookies, baking, and the oven in general. Of course I still wanted something sweet!
There’s a restaurant that we sometimes go to. They make the most amazing rice pudding and mango tapioca pudding. Inspired by their desserts, I decided to see what would happen if I merged the two… The result was decadent, creamy, bliss. Something I’ll be sure to make again and again (especially in the summer, when I may be a little reluctant to turn on the oven).
*Mango Rice Pudding*
2 cups Lite Coconut Milk
1 cup Mango Puree
3 tbsp Agave Nectar
1/2 tsp Vanilla Extract
1/2 tsp Orange Rind (finely grated)
1/2 cup Arborio Rice
Stir together the mango puree, coconut milk, agave nectar, vanilla, and orange rind until thoroughly combined.
Bring the coconut milk mixture and rice to a simmer, over medium heat (stirring frequently). Reduce heat to low, cover, and simmer (stirring occasionally) for 30 – 40 minutes, until the rice is soft and the pudding reaches desired thickness.
I like rice pudding quite thick, if you don’t, simply thin it out a little with additional milk.
Serve warm or cold.
Makes 4 servings