Thai-Style Coconut Brown Rice Pudding with Mango

By courtneyepowell

Ingredients

• 2 c short-grain brown rice
• 3 1/4 c water
• 2 13.5 oz cans coconut milk
• 1/4 c granulated sugar
• 1/2 t sea salt
• 2 T freshly grated orange zest
• 2 mangoes, diced
• 1/4 c sweetened coconut flakes, lightly toasted (optional)

Preparation

Step 1

In a med saucepan, combine rice and water. Cook according to package instructions.

Stir in coconut milk, sugar, and salt. Simmer uncovered on low for 10 mins, stirring frequently. The pudding should thicken; continue cooking 2-5 mins if needed.

Remove from heat and let cool 10 mins, stirring occasionally. It will thicken as it cools. Transfer the warm pudding to a mixing bowl. Fold in orange zest and continue to cool. Refrigerate until ready to serve.

Remove from refrigerator 30 mins before serving. Divide pudding into individual serving dishes. Top with diced mango and coconut.