tangy mango rice pudding
Yum yum yum! So delicious! A great vegan version can be made by substituting a can of coconut milk for the milk and egg (almond milk would also be delicious). Boil in a bag rice makes this recipe even easier. Pudding tastes great even warmed up the next day! I can't brig this to work with me unless I make enough for other people to share and it gets requested often!
prep time
10 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 2 cups whole milk, divided
- 1 - orange, zested
- 1 cup rice
- 1 1/2 cups water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup butter
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 - egg
- 8 ounces package dried mangoes, chopped
How To Make tangy mango rice pudding
-
Step 1Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
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Step 2Add 1 1/2 cups of the milk, sugar, and vanilla to rice. Cook until boiling, stirring constantly, then let simmer for 10 minutes (or until mixture begins to thicken and get creamy) stirring occasionally to prevent sticking.
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Step 3Beat egg with the remaining 1/2 cup of milk. Slowly add to rice mixture (SLOWLY - if you add it too quickly you end up with scrambled egg rice pudding!)
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Step 4Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
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Step 5Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Fruit Desserts
Category:
Puddings
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
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