Yield: 6 cups, 6-8 servings
Prep time: 10 minutes
Cook time: 40 minutes
Classic rice pudding is rich and creamy but can easily become boring. This rice pudding is made with an Arborio rice which is usually used to make risotto and because of the high starch content of the rice our recipe doesn't require eggs. The rice is infused with coconut flavor which is enhanced further by a fresh squeeze of lime juice and chunks of juicy mango. After you try ours you will never go back to leftover rice with nutmeg and raisins.
2 cups risotto rice
1 can coconut milk
2 cans coconut water
1 can coco lopez cream of coconut
1 cup diced ripe mango
1/4 cup chiffonade mint
2 Tbsp lime juice
1. In a large pot combine the risotto rice, coconut milk and coconut water. Cook this over low heat stirring constantly with a wooden spoon.
2. When the liquid is mostly absorbed add the cream of coconut and continue cooking until the rice is tender and cooked through. (If the rice becomes too thick but is still hard add another cup of water and continue cooking)
3. Once cooked, pour the rice onto a cookie sheet or baking pan sprayed with cooking spray. Chill in the fridge until rice is completely cooled.
Coco lopez is a brand of cream of coconut which is a sweetened blend of coconut flesh,coconut water, and sugar. You can use whatever brand you find at the local grocery store but this is our favorite.
The rice pudding can be kept in the fridge for up to a week as long as it hasn't been mixed with the lime juice and up to one month in the freezer.