Sticky Coconut Mango Rice Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, comforting rice pudding infused with coconut milk and topped with fresh ripe mango slices for a tropical finish. This thai-inspired desserts ready in about 55 minutes layers short-grain rice, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 6 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear.
  2. Step 2: In a medium saucepan, combine rinsed rice and 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  3. Step 3: Add 2 cups coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt to the cooked rice. Stir to combine.
  4. Step 4: Cook uncovered over medium-low heat, stirring frequently, for 25-30 minutes until the mixture thickens and the rice is tender and creamy.
  5. Step 5: Remove from heat and stir in 1 tsp vanilla extract.
  6. Step 6: Spoon the rice pudding into serving bowls, then top each with thin slices from 1 large ripe mango.
  7. Step 7: Sprinkle 2 tbsp toasted shredded coconut over the mango for added texture and flavor.
  8. Step 8: Serve warm or chilled according to preference.

Frequently asked questions

How long does Sticky Coconut Mango Rice Pudding take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sticky Coconut Mango Rice Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sticky Coconut Mango Rice Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sticky Coconut Mango Rice Pudding for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sticky Coconut Mango Rice Pudding?

Thai desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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