Cinnamon-scented Coconut Rice Pudding
MAKES 10 half-cup SERVINGS
It's becoming apparent that I love thai flavours. Coconut is not one of my favourites because it's particularly healthy (it's not), it's one of my favourites because I love the flavour! Combined with mango it's sweet and fresh. I love this dish served warm on a cool day. Oh, and did I mention that this is a great whole-grain dessert!? Skip the refined flours and starches, or even the refined white rice and go for whole grain - you'll get more fiber, vitamins and minerals and you don't have to sacrifice flavour or texture. Black rice is also high in anthocyanins - the same antioxidant found in blueberries, and blackberries. I find the texture of black rice better than brown rice, and I prefer it as an alternative to white rice.
- Medium bowls for serving mangoes and rice
- small pot
- larger pot
- measuring cups and spoons
- small knife
- 1.5 cups thai black rice
- 3 cups water
- 1 cinnamon stick
- 1 x 14 oz can light coconut milk
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 4 atualfo mangoes, cubed (or 1-2 large mangoes, cubed)
Optional: Other fruit - if mangoes aren't in season switch the fruit out for anything else! - My suggestions? fresh berries or warm apples sauteed in cinnamon.
Extras: fresh mint, raisins, coconut flakes
- Combine water and rice and soak overnight, or for at least 4 hours.
- After soaking transfer rice and soaking water to a pot and bring to a boil over medium-high heat.
- Once the rice comes to a boil, add the cinnamon stick, stir, and turn the heat down to low. The rice should still be simmering gently. Cover and simmer for 30-40 minutes, until the liquid is absorbed.
- While the rice is simmering, combine coconut milk and sugar in a small saucepan. Cook over medium-low heat, stirring frequently so the sugar doesn't burn. Continue to cook until the sugar is dissolved.
- Once the sugar dissolves remove from heat.
- Now is a good time to dice your mangoes! Atualfo mangoes are the smaller yellow mangoes you find seasonally - I find them sweeter and easier to work with than larger mangoes, so I use these when they're available. I peel my mangoes first, then cut the flesh from the pit in big wedges, and then cube them. Put the mango cubes (or other fruit) in a bowl and set aside for serving.
- When rice is finished cooking let stand for ~ 5 minutes.
- Stir coconut milk mixture and vanilla into the rice mixture.
- Serve the rice in bowls and let your guests top the pudding with as much fruit as desired.
Optional: Sometimes I like to stir raisins into the rice pudding mix (similar to traditional rice pudding). The raisins add extra sweetness, so you might be able to take out some of the sugar if you're using them. When I add them I add them to the pot of rice after it's finished cooking and let them stand with the rice to soften (step 7).
Fresh mint and coconut flakes add a touch of colour and fresh flavour and is a nice garnish if you're feeling fancy!
Nutrition info is based on 1/10 of the rice recipe (~1/2 cup) plus 1/10 of the mango. I often add more fruit :)
- A whole grain dessert, black rice offers you more fiber, vitamins and minerals than a white-rice alternative
- Fresh fruit also adds to the vitamins and minerals. The Vitamin C here is coming from the mangoes - want even more? Add more fruit!