Description
This perfect dessert pudding is creamy and smooth, made with arborio rice cooked in coconut milk and topped with fresh mangoes, shaved coconut, and crunchy slivered almonds.
Ingredients
- ½ cups Arborio Rice
- 2 cans (14 Oz. Size) Coconut Milk
- 4 Tablespoons Sugar
- ½ teaspoons Cardamom Spice Powder
- ¼ teaspoons Salt
- 4 whole Ripe Asian Mangoes
- ¼ cups Slivered Almonds
- ¼ cups Shredded Sweet Coconut
Preparation
In a medium-sized pot, add rice, coconut milk, sugar, cardamom spice, and salt. Mix well and cover with lid. Turn heat to high until liquid starts to boil, then reduce heat to very low and cook for 30 minutes. After 30 minutes, open lid and stir so that rice doesn’t stick to the bottom and burn. Let cook for another 10 minutes, turn off heat, stir rice again and let it sit.
Slice mangoes around the pit and cut mango flesh from the skin. Pulse mangoes in blender until smooth.
In a small glass cup, add coconut rice, then blended mangoes, and top with sliced almonds and shaved coconut.
