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Senegalese Mango and Coconut Rice Pudding

4 Servings

1 hour plus cooling

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Senegalese coconut rice pudding—called sombi—usually has a porridge-like consistency and is eaten as a snack or for breakfast. We preferred it a little thicker and enjoyed it as dessert, so we adapted Pierre Thiam's recipe from his book “Yolele!” and paired it with diced mango that is gently cooked in caramelized honey. This recipe calls for 2 cups of cooked long-grain rice. Rinse and drain ¾ cup long-grain white rice, then combine it and 1 cup water in a small saucepan. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Transfer the rice to a kitchen parchment–lined baking sheet or large plate and cool to room temperature.

4

Servings

Tip

Don't stir the mango too often as it cooks; each time the lid is removed, steam escapes. This can dry out the mango too quickly and cause it to scorch.

1 hour

plus cooling

Ingredients

  • 2

    tablespoons honey

  • 14-

    to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks

Directions

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Reviews
carol f.

watched the marathon and found about 10 yummy recipes to try..have the cookbook but not the newest recipes..glad you are doing other cultures' foods also.

Courtney G.

In general, I’m not a fan of rice pudding but was inspired by the episode that showed this recipe. I tried it and it is delicious!!! I can’t wait to try the leftovers for breakfast tomorrow!