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tangy mango rice pudding

(2 ratings)
edwardnortonfan avatar
Recipe by
Lillian Patterson
@edwardnortonfan
Big Rapids, MI

Yum yum yum! So delicious! A great vegan version can be made by substituting a can of coconut milk for the milk and egg (almond milk would also be delicious). Boil in a bag rice makes this recipe even easier. Pudding tastes great even warmed up the next day! I can't brig this to work with me unless I make enough for other people to share and it gets requested often!

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min

Ingredients For tangy mango rice pudding

  • 2 c
    whole milk, divided
  • 1
    orange, zested
  • 1 c
    rice
  • 1 1/2 c
    water
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/4 c
    butter
  • 1/3 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground nutmeg
  • 1
    egg
  • 8 oz
    package dried mangoes, chopped

How To Make tangy mango rice pudding

  • 1
    Bring water to a boil and add rice. Cover and let simmer until done (about 20 minutes).
  • 2
    Add 1 1/2 cups of the milk, sugar, and vanilla to rice. Cook until boiling, stirring constantly, then let simmer for 10 minutes (or until mixture begins to thicken and get creamy) stirring occasionally to prevent sticking.
  • 3
    Beat egg with the remaining 1/2 cup of milk. Slowly add to rice mixture (SLOWLY - if you add it too quickly you end up with scrambled egg rice pudding!)
  • 4
    Cook for another 2 minutes. Add dried mangoes and cook for about 2 minutes more, continuing to stir regularly.
  • 5
    Remove from heat and stir in orange zest, cinnamon, butter, and ginger. Garnish with nutmeg before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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