Mango Rice Pudding Recipe


  • ¾ cup superfine sugar, to taste
  • ¼ teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt
  • 6 tablespoons canned mango pulp (see tips)
  • 1 cup sweet round rice (see tips)
  • 4 cups whole milk, warm
  • 10 tablespoons unsalted butter, diced
  • + 2 more ingredients
    • ¾ teaspoon pure vanilla extract
    • 1 tablespoon crème fraîche (optional)

Parboiling the rice: Reserve 1 tablespoon of granulated sugar for the "brûléeing" later. Wash and rinse the rice thoroughly in several water baths (about three times). Place in a large bowl, cover with water. Soak for at least 1 hour or preferably 2. Drain as much water as possible. Fill a sma...

View full recipe at SpringPad


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