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Cookish

Coconut-Mango Rice Pudding with Dark Rum

6 Servings

45 minutes

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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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Reviews
Brenda R.

This has great potential however the edge was too done, while the inside was underdone. Any suggestions?

April D.

Brenda - did you follow the instruction in the second half to stir the rice pudding occasionally until the rice is tender - over about 15 minutes? If you are stirring regularly, there shouldn't be any distinction between the edges and the center. Hope that helps!

Best,
The Milk Street Team

Scott M.

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.

Elizabeth G.

Hello! Are you sure this recipe is correct when it calls for only 1/2 C rice? After the required cooking time the pudding is still extremely thin

Lynn C.

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