Coconut & Mango Jasmine Rice Pudding with Mango & Lime Salad
Amelia’s Kitchen Creations brings sunshine to the dessert table with this creamy, tropical twist on a nostalgic classic. Made with fragrant Tilda Jasmine Rice, rich coconut milk, and a hint of vanilla, this indulgent pudding is topped with a fresh mango and lime salad for a zesty finish. Light, luxurious, and made for alfresco dining – the perfect way to round off a summer BBQ feast.
- 16 - 30 Minutes
- Easy
Method
Ingredients
Ingredients
- 100g Tilda Jasmine Rice
- 1 carton coconut milk
- 60ml cream
- 1 vanilla pod or some vanilla extract
- 50g golden caster sugar
- 1 Mango
- 1 Lime
Method
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Wash the Jasmine rice until water runs clear.
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Cover the rice with coconut milk, vanilla and sugar.
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Bring to a boil then cover for 15-20 minutes.
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Give it a stir and add more coconut milk as desired but not too much as we will add optional cream to make it super indulgent.
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Keep checking until the rice is nicely cooked through.
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Remove from the heat and add around 50-60 ml of double cream to make creamier, but this is optional.
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In the meantime, dice the mango.
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Grate in some lime zest and optional juice to taste.
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Spoon the rice into bowls and top with mango & lime salad.
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Enjoy hot or cold!