Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Long grain rice

  2. 2 cups 474ml Coconut milk

  3. 1 1/2 cups 355ml Milk

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1 Vanilla bean - split lengthwise

  6. 1 tspn vanilla extract

  7. 1 Kosher salt

  8. 2 Sheets gelatin Ripe mango slices - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency. Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins. Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices. This recipe yields 4 servings.


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