Ingredients
Scale
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1 ripe mango, diced
- 1 pinch salt
- 1 tsp pure vanilla extract
Instructions
- Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low. Cover and simmer for about 15 minutes until tender.
- Stir in the coconut milk and sugar into the cooked rice. Allow it to gently simmer on low heat for an additional 10 minutes.
- Remove from heat and mix in the vanilla extract.
- While cooling slightly, dice the mango into small cubes.
- Serve the pudding in bowls or cups, topped with fresh mango pieces and optional toasted coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 19g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg