Mango Rice Pudding

Our Ratings Liz Hubby Kids

This recipe is a cross between this Mango Sticky Rice often served in Thai restaurants and a rice pudding. I’ve made the mango sticky rice before and really enjoyed it, but wanted to make it more healthy; replacing a white rice with brown rice and quinoa and using pure maple syrup rather than sugar.

Ingredients

1 cup cooked brown rice and quinoa
1 cup Coconut milk
3 Tbsp. pure maple syrup
½ c unsweetened, shredded coconut
1 tsp. Salt
½ Fresh mango

Directions

Rinse quinoa and add to rice cooker with brown rice and water. Cook on brown rice setting. (You could cook these on the stove if you don’t have a rice cooker). Since brown rice takes so long to cook, I cook as much as the rice cooker will hold, then label and freeze in a zip-lock bag any that I don’t plan to use in a day or two.

Next mix coconut milk, syrup, coconut and salt in a sauce pan. Bring mixture to medium heat. Add rice to mixture and stir thoroughly. Place on serving plate. Top with pealed and sliced mango. Serve immediately.

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