Rice Pudding with Ginger, Amaranth, and Mango
A luxurious coconut rice pudding infused with ginger and vanilla, topped with a crunchy seed mixture, fresh mango, and mint. This tropical twist on classic rice pudding combines creamy arborio rice with coconut milk and aromatic spices.
Ingredients
- •1 piece ginger
- •2 cans unsweetened coconut milk
- •3 cups whole milk
- •1 cup arborio rice
- •⅔ cup sugar
- •¾ teaspoon kosher salt
- •2 whole vanilla beans
- •1 tablespoon amaranth
- •1 tablespoon chia seeds
- •1 tablespoon sesame seeds
- •1 ounce butter cookies
- •2 tablespoons raw sugar
- •¼ teaspoon ground cinnamon
- •1 whole mango
- •1 handful fresh mint leaves
Cooking Instructions
- 1.
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
25 min
- 2.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
- 3.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
3 min
- 4.
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
5 min