Creamy Coconut Rice with Mango Chunks sprinkled with Lime Zest and Nutmeg
As a rule I’m not usually a massive fan of rice pudding, but I often find myself with leftover rice in the fridge and was thinking of other ways to use it up. I was pleasantly surprised by this quick pudding, it was creamy, rich, fragrant and fruity. Infusing the coconut milk with lemongrass and cardamom makes the jasmine rice even more fragrant. The mango is essential for cutting through the creaminess of the rice, all I had was frozen mango chunks but fresh would be even better! Ended up piling more into my bowl to help finish off the rice 😁. RECIPE BELOW
RECIPE (Enough for two bowls)
🔶250g cooked jasmine rice
🔶200g frozen mango chunks (about 1 fresh mango)
🔶100g coconut milk
🔶100g semi-skimmed milk
🔶1 tsp demerera sugar
🔶4 cardamom pods 🔶Half a stick of lemongrass
🔶Couple of pinches of ground nutmeg
🔶Zest from ½ a lime
1️⃣Start off by defrosting your mango (if using frozen). If using fresh just cut it into bitesized chunks, but may aswell wait until the rice is ready
2️⃣Put the coconut milk, milk, sugar, cardamom pods and lemongrass in a sauce pan and bring to a simmer. Leave for 5-7 minutes on a low heat, don’t boil it.
3️⃣Remove the cardamom pods and lemongrass
4️⃣Put the cooked rice in a container with a lid, and then pour the hot coconut mixture over the top of it. It should just cover the rice.
5️⃣Put on a lid and leave it in the fridge for at least 90 minutes. This will give it time to cool down and for the rice to soak up the milk.
6️⃣Serve cold, topped with mango chunks, lime zest and a pinch of ground nutmeg. Enjoy! .
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