This mango rice pudding is a real hit with my son and I. A lot of puddings targeted at children are full of sugar, and generally disguise the taste of the actual foods, so I decided to make my own. This has quite a tart taste, but I generally like my foods that way. I’m definitely on the spectrum of loving bitter foods and tangy tastes. Give me coffee and a lemon tart any day! If the flavour is not sweet enough for you, I would suggest adding some maple syrup. Otherwise, it is great for all of the family.
I prefer my rice pudding cold, but you can serve this hot if you like. How do you like yours?
400ml Almond Milk or any plant based milk
50g Basmati Rice
1 tsp Vanilla Essence
1 tsp Ground Cinnamon
1 Mango, peeled and thinly sliced
1 tbsp. Desiccated Coconut, to top
- Put the milk, rice, vanilla and cinnamon in a heavy based saucepan and cook gently for 45 minutes to and hour. If it gets too thick, add a little more milk.
- Puree the mango, then stir it through. Top with the coconut and some remaining slices of mango and serve.