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Coconut-Mango Rice Pudding with Dark Rum
Flavored with nutmeg and dark rum, this mango-studded rice pudding features the flavors of the Caribbean. Make sure to use full-fat, not light, coconut milk and shake the can well before opening so the fat that rises to the top mixes into the liquid.
6
Servings
45 minutes
Ingredients
-
½
cup Arborio rice
-
½
teaspoon kosher salt
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Thought this was really good and had a great fresh tropical flavor. Thought the lime zest at end was a great flavor. Added some lightly toasted coconut and still wanted more texture, so I chopped up some salted macadamias I had and they were great! I also added a splash of vanilla which I thought was nice.
Hi Elizabeth-
Yes, the recipe is correct as written. Did you make sure to stir occasionally over the 15 minutes of uncovered cooking time? Since we are using arborio rice here, you want to stir it to release some of the starch as you would when making a risotto. That will help the pudding thicken as it cooks.
Best,
The Milk Street Team
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This has great potential however the edge was too done, while the inside was underdone. Any suggestions?