Thai Rice Pudding With Mango Recipe

Thai Rice Pudding with Mango
Rice Pudding served with Fresh Mango Sauce. D.Schmidt for About.com
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: Serves 4 or more
Ratings

This Rice Pudding is creamy and exotic tasting, and the best part is that it's easy to make. The addition of a fresh mango sauce makes it even more special, and yet if you don't have the time or access to fresh mangoes, the pudding is equally lovely on its own. Rice puddings are a traditional dessert throughout much of Asia, with each country adding its own particular flavor and serving style. This Thai version features the flavor of coconut and mango - two key tastes in the tantalizing world of Thai food. A spoonful of this heady combination is enough to satisfy any dessert lover the world over. And being able to make it ahead of time makes it perfect for serving guests. I hope you enjoy it!

What You'll Need

  • 1 cup rice (Thai jasmine or your favorite white rice)
  • 1+ 1/2 cups water
  • 1 pinch salt
  • 1 cup coconut milk
  • 3 tablespoons condensed milk
  • 1 pinch cardamom (to taste)
  • For the Mango Sauce (optional):
  • 2 ripe mangoes (ripe, diced)
  • 1/4 cup water
  • Optional: 2 tablespoons condensed milk

How to Make It

  1. Place rice in a pot and add water. Also, add the salt and cardamom.
  2. Switch heat to high and bring to a boil.
  3. Without stirring, reduce heat to low and cover with a lid. Allow rice to cook 10 minutes, or until all the water has been absorbed.
  4. Add the coconut milk and stir. Switch to medium heat and bring to a simmer.
  5. Add 2 Tbsp. condensed milk. Taste-test for sweetness and add more if you'd like it sweeter. If you'd prefer it creamier, continue simmering and stirring a few more minutes. If it gets too thick, just add a little water.
  1. For the mango sauce, place diced mango in a saucepan over medium-high heat. Add water and 1 Tbsp. condensed milk. Stir and bring to a simmer for 1 minute.
  2. Switch off heat and taste-test, adding more condensed milk to taste (how much will depend on the sweetness of your mangoes). Avoid cooking the sauce, as you want to keep that fresh mango taste and firmness.
  3. To serve, scoop the rice pudding into bowls and top with the sauce, OR layer the pudding and sauce as in the picture. This dessert is wonderful served warm or cold. ENJOY!


Make-Ahead Tips: Place mango and sauce in separate containers in the fridge. Because the pudding will thicken with time, you'll need to thin it out a little. Just add a little water or coconut milk and stir - you may also want to add more sweetening (condensed milk or sugar). If you'd like it warm, you can do this step in a saucepan over medium heat. The mango sauce can simply be heated for a few seconds in the microwave (avoid over-heating or you'll lose that great mango flavor). Our personal favorite way to serve it is cold with the warm mango sauce spooned over.

Nutritional Guidelines (per serving)
Calories 439
Total Fat 17 g
Saturated Fat 14 g
Unsaturated Fat 1 g
Cholesterol 8 mg
Sodium 119 mg
Carbohydrates 67 g
Dietary Fiber 4 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)