Mango and Coconut Rice Pudding

Name: Mango and Coconut Rice Pudding Recipe | Mango Coconut Sticky Rice
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 180g Thai jasmine rice; 2 x 400g tins of coconut milk; 5cm ginger, grated; 2 heaped tbsp light brown sugar/palm sugar; 2 ripe mangoes, thinly sliced; honey (optional)

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This Thai-inspired rice pudding is topped with fresh mango to cut through the sticky coconut and ginger sweetness.

Dairy-Free Gluten-Free One-pot Family Friendly

Serves 4

Total 55 min

Prep 5 min

Cook 50 min

Easy

Discover more delicious Rice recipes

From creamy risottos to nostalgic puddings

Introduction from Rukmini Iyer

This dish is based on the classic Thai sticky coconut rice with mango. With a bit of fresh ginger for a kick, you can sweeten it to taste with light brown or palm sugar if you have any about – it’s an almost completely effortless dessert.

Ingredients

180g Thai jasmine rice

2 x 400g tins of coconut milk

5cm ginger, grated

2 heaped tbsp light brown sugar/palm sugar

2 ripe mangoes, thinly sliced

honey (optional)

Method

Preheat your oven to 180°C fan/200°C/gas 6. Tip the rice, coconut milk, ginger and sugar into a small roasting tin or casserole dish, and mix well. Cover with foil, then transfer to the oven and cook for 50 minutes.

Remove from the oven and stir well. Leave to rest, loosely covered with foil, for 10 minutes while you slice the mango.

Add more sugar or honey to the rice pudding to taste, then top with the sliced mango and serve immediately.

Preview