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Milk Street Recipe
Senegalese Mango and Coconut Rice Pudding
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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
2 tablespoons honey
14- to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks
Table salt
1 tablespoon lime juice
1/2 cup unsweetened shredded coconut
14 -ounce can coconut milk
2 tablespoons white sugar
2 teaspoons vanilla extract
2 cups cooked long-grain white rice (see note)
Ingredients
-
2
tablespoons honey
-
14-
to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks
-
Table salt
-
1
tablespoon lime juice
-
½
cup unsweetened shredded coconut
-
14
-ounce can coconut milk
-
2
tablespoons white sugar
-
2
teaspoons vanilla extract
-
2
cups cooked long-grain white rice (see note)
Directions
-
01In a 10-inch nonstick skillet over medium-high, cook the honey without stirring for 2 minutes; it will bubble vigorously and smell lightly caramelized. Stir in the mango, ¾ cup water and ⅛ teaspoon salt, then bring to a simmer. Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes. (If most of the liquid has evaporated after about only 15 minutes but the mango is still firm, reduce to low to prevent scorching.) Off heat, stir in the lime juice.
-
02Meanwhile, in a medium saucepan over medium-high, toast the coconut, stirring occasionally, until golden brown, 1½ to 2 minutes. Stir in the coconut milk, sugar, vanilla and ¼ teaspoon salt, then bring to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 5 minutes.
-
03Remove ¼ cup of the coconut mixture and set aside. Add the rice and 1 cup water to the saucepan and stir to combine. Cook over medium, stirring frequently, until the liquid is absorbed and the rice is creamy, 15 to 20 minutes. Remove from the heat and let cool for 15 minutes.
-
04Spoon the rice pudding into serving bowls, top with the mango and drizzle with the reserved coconut mixture. Serve warm.
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.
More
Desserts
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Your First Issue
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.