Rice Pudding With Mango

Name: Rice Pudding With Mango
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup jasmine rice; 1 cup almond milk; ½ cup of sugar; 1 Canned coconut milk (13.66 oz (403ml)); 1 ½ cup water; Pinch of salt; 4-5 strand saffron (optional); ¼ tsp cardamom powder (optional); 3 mangoes (Or 2 ½ cup cubed mangoes)

Rich and creamy Rice Pudding with mango is our dessert of the day. Here are simple directions with step-by-step pictures for simple comfort food that will soon become your favorite option for a quick dessert!

None of us like to let food go to waste and ideally I cook just the right amount for my family.

A glass bowl of rice pudding is on the table with mangoes

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Ingredient notes
Instant pot coconut rice pudding
Rice pudding on the stovetop
Method for leftover rice
Recipe FAQ's
Expert tips
📖 Recipe
Comments

But estimates go wrong every now and then. When I end up with too much rice and not sure what to do with it, a recipe such as the Rice Pudding with Mangoes comes in as a lifesaver. This way I never have to cringe at the food that is tossed. Freezing food can be an option sometimes but unfortunately, that does not work for rice!

If there is any leftover rice in your kitchen and you are not sure what you can do with it, try this simple coconut rice pudding with mango. Pairing mangoes and coconut are quite common in Indian (and Thai) recipes and this is yet another delicious way to enjoy the tropical flavor rush from mangoes with coconut milk.

Rice Pudding is one dish you can enjoy at almost any time of the year. Even if you do not have fresh summer mangoes, you can use mango purees to enjoy them all round the year. I have prepared this rice pudding in all ways you can imagine...over the stovetop, with the Instant Pot, with fresh mangoes, and with puree.

And I have included step by step directions for both the methods, so you don't have to look anywhere else!

My kids loved it for the taste and how easy it is to prepare this. My daughter is so fascinated with the simplicity that she is planning to prepare this for Father's day. With a few ingredients that are required for this, you can prepare this for Father's day too!

Ingredient notes

A flat surface filled with mangoes. rice, milk, coconut milk, saffron for rice pudding — Mango rice pudding ingredients

For the creamy and delicious mango rice pudding, you will need

Jasmine rice: Jasmine rice will give the best consistency to the rice pudding compared to all other rice varieties. If you cannot find jasmine rice, you can use any other long-grain white rice kind.
Coconut milk: Use fresh or canned milk. For this recipe, I used the Thai kitchen organic brands. If you are preparing a small batch and do not plan to use an entire can, be sure to mix it well before using it.
Sugar: Organic sugar works well and is also the traditional choice, but you could also use brown sugar, jaggery, or coconut sugar as alternatives.
Mangoes: Use mangoes that are ripe and firm. The sweeter the mangoes are, the better the pudding will taste. Ripe mangoes enhance the flavor and complement the flavor of coconut milk.

Almond milk: You could skip the almond milk altogether and use water instead or even substitute it with any other plant-based milk too. Other options for a vegan rice pudding include coconut milk or oat milk.

Instant pot coconut rice pudding

Coconut rice pudding is even easier with the Instant pot pressure cooker. Just one pot to clean after you are done! Isn't that awesome? My daughter is now learning how to cook in an instant pot. So I thought this would be an easy and sweet recipe for her age.

Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry with no residues.

A box filled with rice, coconut milk, and saffron

To the inner pot of your Instant Pot, add all the ingredients one by one, except for chopped mangoes.

Stir well and press the 'Pressure Cook' button. Set the time to 5 minutes. Check to make sure that the pressure valve is in the 'sealing' position.

At the end of 5 minutes, let the pressure release naturally.

The pudding will continue to thicken as it cools down. You could add more milk to get your preferred pudding consistency.

a box filled with cooked rice and with mango on the top

Add the chopped mangoes and serve rice pudding warm or cold.

I hope you try this today and your pudding turns out wonderful as mine did!

Rice pudding on the stovetop

If you wish to make rice pudding with mango over the stovetop, you have to cook the rice separately. I usually cook the rice in an instant pot or pressure cooker. Once you ready with your rice, place a pan over medium heat and add almond milk, water, coconut milk, sugar. Cook until it starts to boil.

Then add saffron and cardamom powder. Once everything appears mixed and consistent, add the cooked rice with a pinch of salt.

Mix well and if necessary, add more water or milk to get your preferred consistency. Turn the heat off and let it cool down a little bit while the flavors infuse the steamed rice.

Now, add the chopped mangoes and give it a nice stir. Serve the mango rice pudding warm or cold.

Method for leftover rice

If you have leftover rice that you are trying to salvage, just substitute the freshly steamed rice with the leftover rice. What better way to surprise your kids or husband with a nice bowl of mango pudding dessert!

Recipe FAQ's

Is there a specific brand of coconut milk is required for this pudding?

I used Thai Kitchen Organic Coconut milk. You could use any brand of your choice. Or go with fresh homemade coconut milk

How do you eat coconut milk rice pudding?

Serve this vegan rice pudding as a dessert. Or you could have this for breakfast too. My kids love this at any time 🙂

Is mango pulp will give the same tatse as fresh mangoes?

I prefer fresh ripe mangoes, any variety is ok. But if mangoes are not available to you then go with mango pulp. Definitely, your pudding will taste amazing with mango pulp too 🙂

Expert tips

If you are using canned coconut milk instead of fresh coconut milk, be sure to check the expiration dates. Fresher coconuts bring the best taste.
Jasmine rice is the perfect rice for this recipe, but you could also use Thai sticky rice or arborio rice.
You could also use jaggery or maple syrup as a sugar substitute if you so prefer.
Saffron gives nice color and a bursting flavor to the pudding, but it is totally optional.
A pinch of cardamom powder gives the touch of classic Indian dessert, but again that is optional too.