Peruvian Mango Rice Pudding

Name: Peruvian Mango Rice Pudding
Total time: 30 min
Yield: 1 serving
Cuisine: Peruvian
Ingredients: Ingredients:; 1/3 cup of long-grain white or brown rice; 2/3 cup of coconut milk; 1 cup of diced sweet mangoes; 2 tablespoons of sugar; 2 tablespoons of butter; 1 teaspoon of ground cardamom

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30 minTotal time

EasyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

Ingredients:
1/3 cup of long-grain white or brown rice
2/3 cup of coconut milk
1 cup of diced sweet mangoes
2 tablespoons of sugar
2 tablespoons of butter
1 teaspoon of ground cardamom

Ingredient substitutions

Long-grain white or brown rice Medium-grain white rice for a softer, slightly creamier texture.
Coconut milk The same amount of whole milk for a dairy-based pudding with a less tropical flavor.
Butter An equal amount of coconut oil for a dairy-free alternative with a complementary coconut flavor.

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein3 g

Carbohydrates34 g

Fat15 g

Fiber 2 g · Sugar 17 g · Sodium 40 mg

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This creamy and delicious Peruvian dessert is made with mangoes, coconut milk, and long-grain rice. So yummy and comforting!

Dessert Peruvian

Steps

Preheat oven to 350°F (176°C)
In a small saucepan, combine the rice and coconut milk. Cook over medium-low heat for 15 minutes.
Mix in the mangoes, sugar, and butter. Cook for another 5 minutes until thickened.
Transfer the mixture to a baking dish and sprinkle with ground cardamom.
Bake for 15 minutes. Serve warm.

Tips for Peruvian Mango Rice Pudding

The finished pudding should look creamy and spoonable, with tender rice; it will thicken further as it cools.
Brown rice may need more time to become tender than white rice, so check its texture before moving on.
Use ripe, sweet mango for the fullest flavor; very firm fruit can stay noticeably tart and firm in the pudding.