Description
This naturally gluten-free, vegan Mango Coconut Rice Pudding is a delicious tropical summer dessert that comes together quickly using leftover cooked rice.
Ingredients
Scale
- 1 cup cooked white rice (jasmine rice works especially well, but use whatever you have on hand)
- 1 quart (4 cups) “original flavor” coconut milk beverage
- 1/4 cup granulated sugar
- pinch of salt
- zest and juice from 1/4 a lime
- 1 mango, seeded, peeled and diced
Instructions
- Combine cooked rice, coconut milk, sugar and salt in a medium saucepan. Bring to a boil, medium heat then reduce to low heat and continue to simmer, stirring occasionally, for 15 to 20 minutes.
- Continue stirring to mixture every few minutes to prevent rice from sticking until the mixture reaches a thick, creamy consistency*.
- Add lime zest and juice and stir to combine. Divide pudding between 4-6 small glass jars or bowls. Cover and chill in the refrigerator until set– at least 4 hours or overnight.
- Top each serving with diced mango just before serving.
Notes
* Pudding will continue to thicken as it cools. Do not overcook.
Keywords: Rice pudding, gluten free, vegan, desserts, summer