Time 1h Yield 6 servings Number Of Ingredients 8 Steps:
Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.) In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes. To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.
Time 1h Yield Serves four Number Of Ingredients 10 Steps:
Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed. Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water. Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes. Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
Time 55m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir. Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes. Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed. When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup. Simmer the rice pudding for 40-45 minutes, checking and stirring frequently. Meanwhile, peel and core the mango. Finely dice the flesh and set aside. When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly. Take off the heat and leave to stand for a few minutes for the flavours to blend. Serve and enjoy!
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes. Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes. In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.
Time 50m Number Of Ingredients 8 Steps:
Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside. Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool. Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices. Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
