Mango-Coconut Rice Pudding
Mango-Coconut Rice Pudding is :
gluten free , dairy free , lacto ovo vegetarian , veganBy My Recipes
canned coconut milk
sweetened shredded coconut
Preheat oven to 375F. Grease a shallow 2 1/2-quart baking dish.
In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes.
Remove from heat.
In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.
Fluff rice with a fork.
Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.
Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes.
Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)
Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut.
Wine Pairing :
- cream sherry
- moscato dasti
Rice Pudding can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.