Bouncy Coconut Rice Pudding with Mango

Silky coconut rice pudding studded with ripe mango chunks, chilled to a delightful wobble for a refreshing summer dessert.

Cuisine: Southeast Asian

Category: Desserts

Prep: 30 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1/2 cup short-grain rice
• 1 1/2 cups full-fat coconut milk
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 cup, diced into 1/2-inch cubes mango
• 1 packet (1/4 oz) gelatin
• 2 tbsp cold water

Instructions

1. Step 1: Combine 1/2 cup short-grain rice, 1 1/2 cups full-fat coconut milk, 1/2 cup milk, and 1/4 cup granulated sugar in a medium saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently, until rice is tender and mixture thickens (about 20 minutes).
2. Step 2: Remove from heat, stir in 1 cup diced mango, and let cool to room temperature (about 1 hour).
3. Step 3: Sprinkle 2 tbsp cold water over 1 packet gelatin in a small bowl, let sit for 5 minutes until softened. Microwave for 15 seconds until melted, then stir into the cooled rice mixture until fully dissolved.
4. Step 4: Pour into individual ramekins, refrigerate for at least 4 hours until set and wobbly, then serve chilled.