Coconut rice pudding with mango
Creamy rice pudding with coconut and cool mango on top. It needs only about 3 hours, so it works for a Sunday afternoon.
- Time
- 10 min, then 3 h in the slow cooker
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the rice in a sieve until the water runs clear.
- Put the rice, 400 ml of water, cinnamon, maple syrup and a pinch of salt in the slow cooker. Stir well.
- Put the lid on and leave it on. Cook on low for 2 hours 30 minutes or on high for 1 hour 15 minutes, stirring once halfway if you are around.
- Stir in the coconut milk and cook for 30 minutes more with the lid on, until the pudding is thick and creamy. It will thicken more as it cools.
- Peel the mango, cut the flesh off the stone and dice it. Spoon the warm pudding into bowls and top with the mango.
Tip Choose a ripe mango that gives slightly when pressed. The pudding thickens as it cools, so loosen it with a splash of coconut milk if needed.
Per portion
| Energy | 600 kcal |
| Protein | 7 g |
| Carbohydrate | 65 g |
| of which sugars | 30 g |
| Fat | 35 g |
| of which saturates | 30 g |
| Fibre | 4 g |
| Salt | 0.11 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice80 g
- cinnamon1 tsp
- maple syrup2 tbsp
- coconut milk1 tin
- mango1
