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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mango Coconut Rice Pudding

[heart_this] · May 24, 2008 · 52 Comments

Mango Coconut Rice Pudding

I still had some mangos left and I was not done experimenting with cardamom. A while ago I tried making a rice pudding for the first time and I really enjoyed it. I was thinking that this time a coconut and mango rice pudding would be nice. The last rice pudding that I made was flavoured with vanilla and cinnamon and I though that cardamom would work well with the mango and coconut. Working with the cardamom was kind of fun. For ground cardamom you have to bash the pod to open it and scrap the seeds out before you can go at them with a mortar and pestle. At first I was going to just mix the pureed mango into the rice pudding but then I thought that it might look nice if you could see the white coconut rice pudding and the mango puree through the glass. I also had a few macadamia nuts left so they went on top. Making rice pudding takes a bit of time but if you have a rice cooker with a porridge setting it is as easy as start it and forget it until it beeps. I really enjoyed the cardamom and coconut rice pudding with mango puree. It was a nice cool treat. I have also been liking the cardamom though it can be a bit strong so I will have to watch how much I use so as not to overpower the dish that it is in.
(Makes 2 servings)

Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

Cook Time: 40 minutes Total Time: 40 minutes Servings: 1
ingredients
  • 1 14 ounce can coconut milk
  • 1/4 cup arborio rice
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 2 pods cardamom (ground)
  • 1/4 cup mango (pureed)
  • some macadamia nuts (chopped, optional)
directions
  1. Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.
  2. Reduce the heat and simmer for 25-35 minutes stirring occasionally.
  3. Remove from heat and let cool.
  4. Mix in the mango and garnish with chopped macadamia nuts.
Similar Recipes:
Mango Crisp with Macadamia Nut Crust
Mango and Banana Pancakes
Strawberry Rice Pudding with Balsamic Syrup
Rice Pudding with Cranberries and Pistachios
Rhubarb Fool

Take a look at the Think Spice: Think Cardamom Event at Simple Indian Food.

Dessert, Food, Gluten-free, Mango, Recipe, Rice, Vegetarian

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Reader Interactions

Comments

  1. tina says

    May 24, 2008 at 1:01 am

    oh man! i was just busy being amazed at how you blog substantially EVERY SINGLE DAY, and then i refreshed your home page and there was a new entry.

    i’m a self-taught cook too, trying to learn the ways of the kitchen. however i lucked out in the apartment hunt and got a huge kitchen. all the more kudos to you and your closet of wonders. this makes me want to focus more seriously on recording my food adventures.

    i am in awe of your dedication.

    Reply
  2. Pam says

    May 24, 2008 at 3:11 am

    I love that glass bowl. Great job on this dessert – it looks amazing.

    Pam

    Reply
  3. StickyGooeyCreamyChewy says

    May 24, 2008 at 3:23 am

    I don’t normally go for rice pudding, but this looks really good.

    Do you actually EAT all this stuff? You look so trim. I don’t know how you do it!

    Reply
  4. Kitt says

    May 24, 2008 at 3:30 am

    Coconut rice and mangoes go together so nicely.

    I’m wondering, the first step says “Place the coconut milk, milk,” in … does this recipe include other milk not in the ingredients or is that just a typo?

    I’m thinking I will try it this weekend.

    Reply
  5. magpie says

    May 24, 2008 at 4:21 am

    I’m loving the mangoes 🙂

    I have to buy some when I get back home.

    Reply
  6. Laura @ Hungry and Frozen says

    May 24, 2008 at 4:51 am

    That looks so ridiculously gorgeous, I love the orange of the mango against the white of the rice. Cardamom is such a gorgeous spice, and yes, quite fun to bash up in the old pestle and mortar.

    Reply
  7. Gattina says

    May 24, 2008 at 6:15 am

    Kelvin, how could you do it… again… so good, so creative! Amongst all your mango’s creation this one is my most favorite.

    Reply
  8. Nina's Kitchen (Nina Timm) says

    May 24, 2008 at 6:47 am

    How cool is that!!! I agree with the first comment. You are a fantastically dedicated cook Kevin!

    Reply
  9. Jan says

    May 24, 2008 at 7:43 am

    I wouldn’t have even thought of using coconut milk in rice pudding. Great looking dessert!

    Reply
  10. Homecooked says

    May 24, 2008 at 8:12 am

    Wow….you are on a roll with those mangoes! This dish looks so pretty.I am sure it tasted great too 🙂

    Reply
  11. diva says

    May 24, 2008 at 8:48 am

    you keep coming up with mango dishes! this is one of my thai favourites. i can’t take this anymore.
    it just looks tooo yummy. gimme gimme

    Reply
  12. Peter M says

    May 24, 2008 at 9:15 am

    Kevin, the colour is brilliant and this is a great addition to your Magical Mystical Mango tour!

    Reply
  13. Meeta says

    May 24, 2008 at 10:13 am

    This is too good to be true Kevin. I know this will not only take me into food heaven but my son will hug me for this recipe. I’m sending you one of those hugs for sharing this. YUM!

    Reply
  14. Anonymous says

    May 24, 2008 at 10:25 am

    This is one of my favorite flavor combinations. My favorite dessert is sweet sticky rice with mangoes! Mmmm.

    Reply
  15. Axendra says

    May 24, 2008 at 11:06 am

    O: that looks good ^_^
    I think I want to try that for pudding now 😀

    Reply
  16. Raquel says

    May 24, 2008 at 12:02 pm

    That looks really nice! Love the texture contrast.

    Reply
  17. Parker says

    May 24, 2008 at 12:16 pm

    Another great mango recipe. Great indian dessert…again love the combo of mango, cardamon and the coconut.

    Reply
  18. Sharon says

    May 24, 2008 at 1:44 pm

    this looks great!! would you believe that, at first glance on taste spotting, i thought those nuts were chickpeas!? (I actually think that would be really good too!) haha great job this looks awesome!

    Reply
  19. chriesi says

    May 24, 2008 at 1:48 pm

    It looks amazing! I wish I could grab a spoonful through the monitor!

    Reply
  20. noble pig says

    May 24, 2008 at 1:59 pm

    Kevin this could not be any more beautiful. You should get a job as a food stylist. It sounds yummy too.

    Reply
  21. Vicarious Foodie says

    May 24, 2008 at 2:02 pm

    This sounds awesome. I love mango anything. And it’s so pretty, too!

    Reply
  22. Lisa says

    May 24, 2008 at 2:13 pm

    You really are becoming the master of mango, and cardamom too. Time for me to replenish my mango supply.

    Reply
  23. Lori says

    May 24, 2008 at 2:21 pm

    Mango is my number one fruit. I love it. This is an excellent recipe and superb presentation. Very creative and inviting!

    Reply
  24. VeggieGirl says

    May 24, 2008 at 2:41 pm

    Okay, that’s it… Kevin, you MUST come out with a cookbook dedicated to mango-containing recipes – everything you’ve been posting has been positively brilliant!!

    Reply
  25. Anonymous says

    May 24, 2008 at 5:11 pm

    Cool blog, thought you might want to put some widgets on your blog!
    Widgets For Free

    Reply
  26. Lina says

    May 24, 2008 at 5:12 pm

    Mango is my all time favorite fruit. This dessert looks amazing!!!

    Reply
  27. Kevin says

    May 24, 2008 at 6:05 pm

    Kitt: Sorry about that, it was a typo. I just used the coconut milk though you could easily use a combination of milk and coconut milk.

    Reply
  28. Elle says

    May 24, 2008 at 6:59 pm

    Kevin, that is absolutely gorgeous!

    Reply
  29. One Spicy Mama says

    May 25, 2008 at 1:53 am

    Hmmm… I have all of those ingredients in my pantry. I’ll have to try it – looks delish!

    (I’ve tried a few of your recipes – they’ve all been fabulous!)

    Reply
  30. My Sweet & Saucy says

    May 25, 2008 at 6:01 am

    You seriously amaze me every time I visit your blog! You are so talented…I can’t believe you don’t do this for a living.

    Reply
  31. vonsachsen says

    May 25, 2008 at 6:08 am

    Wow! This looks delicious! I´m very tempted to try this at some point…great photo too!

    Reply
  32. Grace says

    May 25, 2008 at 9:13 am

    i don’t know if you watch top chef, but there was a mango sticky rice made this past week. it turned out horribly, while your rice pudding looks like perfection itself. good for you, kevin! 🙂

    Reply
  33. easycrafts says

    May 25, 2008 at 10:58 am

    Thats quite an different dish…thanks for participating

    Reply
  34. Sylvie says

    May 25, 2008 at 5:51 pm

    Beautifully presented!

    Reply
  35. Mike of Mike's Table says

    May 25, 2008 at 10:51 pm

    That’s a very summery looking presentation of the rice pudding. It looks fantastic.

    I made rice pudding recently, too, but cooked it in the risotto style (e.g. mix in a little, stir til absorbed, mix in a little, repeat until your arm is about to fall off). I don’t think all the extra effort I put into it was worth it though–this looks like a much more reasonable about of work.

    Reply
  36. Gloria says

    May 26, 2008 at 12:18 am

    So beauty dessert Kevin!!!! Gloria

    Reply
  37. nicisme says

    May 26, 2008 at 11:25 am

    Fabulous photo Kevin – makes me want to eat it right now!

    Reply
  38. kimberleyblue says

    May 26, 2008 at 8:00 pm

    Great looking dessert! I love rice pudding, and this mango addition sounds perfect!

    Reply
  39. noobcook says

    May 27, 2008 at 2:53 am

    so pretty. I love anything with mangoes in it!! :)~

    Reply
  40. Rosie says

    May 27, 2008 at 11:27 am

    Oh my Kevin that does look stunning! I just adore your glass bowl too 🙂

    Rosie x

    Reply
  41. cook eat FRET says

    May 28, 2008 at 12:06 am

    i have a rice maker with a porridge setting and never thought to use it for my rice pudding. (slaps herself on the forehead)

    Reply
  42. Proud Italian Cook says

    May 28, 2008 at 2:10 am

    Kevin, This looks absolutely scrumptious!! Perfection in glass!

    Reply
  43. Jaime says

    May 29, 2008 at 2:54 am

    looks delicious! beautiful presentation too

    oh and i agree w/tina, i am amazed at how often you are able to update your blog!

    Reply
  44. TBC says

    June 3, 2008 at 11:33 pm

    Came here thro’ the cardamom round-up.
    That is such a visual treat. Love the presentation!

    Reply
  45. emiglia says

    June 4, 2008 at 11:34 am

    Gorgeous picture! You definitely were right to layer the mango and rice pudding: the contrast is lovely.

    I have a recipe for rice pudding where you melt the sugar and spices in a little bit of butter before adding the rice and toasting it, and then cooking it risotto-style. It takes a little bit more effort, but I love the creamy texture.

    Reply
  46. Sophie says

    February 3, 2009 at 11:23 am

    This looks so good!!! yum yum! What an inspiration!!

    Reply
  47. Ginger says

    April 30, 2009 at 1:12 am

    Mmm this looked so good I had to try it!

    I gave it a whirl and posted my results here–maybe you’ve got a few tips for me?

    Thanks for sharing your creations with us, they’re amazing!

    Reply
  48. joumana says

    September 18, 2009 at 9:25 pm

    fabulous! you make me want to make it this right this minute!

    Reply
  49. saveur says

    May 9, 2010 at 7:54 pm

    You posted another awesome recipe, Kevin!! Delicious!

    I posted about it here:
    http://tastespace.wordpress.com/2010/05/09/coconut-rice-pudding-with-mango/

    Reply
  50. Anonymous says

    November 13, 2010 at 10:12 am

    Hi!

    Looks great but is that supposed to be 1 & 1/4 cups of arborio? 1/4 cup doesn't seem right….?

    Reply
  51. Kevin says

    November 18, 2010 at 11:48 am

    Anonymous: This recipe is for 2 small dessert sized portions and thus only uses 1/4 cup of the rice. It can easily be doubled or quadrupled though.

    Reply
  52. Anonymous says

    May 27, 2013 at 11:59 pm

    Just made this using a rice cooker. Delicious and SERIOUSLY easy.

    Reply

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