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Mango-Coconut Rice Pudding Recipe

Mango-Coconut Rice Pudding Recipe

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Ingredients

Count

Nutrition

319

Calories

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Ingredients:

Serving

1 cup jasmine rice
1 (14 oz.) can reduced-fat coconut milk
1/2 cup sugar
1 tsp salt
2 tsp rum or 1 tsp. vanilla extract , optional
3/4 cup sweetened shredded coconut
2 mangoes, peeled and diced

Directions:

Preheat oven to 375°F. Grease a shallow 2 1/2-quart baking dish.
In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat.
In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.
Fluff rice with a fork. Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.
Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes. Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)
Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.16 Kcal (1336 kJ)
Calories from fat	46.82 Kcal
		% Daily Value*
Total Fat	5.2g	8%
Sodium	420.08mg	18%
Potassium	240.07mg	5%
Total Carbs	65g	22%
Sugars	30.62g	122%
Dietary Fiber	2.92g	12%
Protein	3.14g	6%
Vitamin C	40.6mg	68%
Iron	0.3mg	2%
Calcium	15.2mg	2%

Amount Per 100 g
Calories	176.99 Kcal (741 kJ)
Calories from fat	25.97 Kcal
		% Daily Value*
Total Fat	2.89g	8%
Sodium	232.96mg	18%
Potassium	133.13mg	5%
Total Carbs	36.05g	22%
Sugars	16.98g	122%
Dietary Fiber	1.62g	12%
Protein	1.74g	6%
Vitamin C	22.5mg	68%
Iron	0.2mg	2%
Calcium	8.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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