Rice Pudding With Ginger, Amaranth, And Mango
By GadgetGirl
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
- 8
Ingredients
- Rice Pudding
- 1 2” piece ginger, peeled, sliced 1/4” thick
- 2 13.5-ounce cans unsweetened coconut milk
- 3 cups whole milk
- 1 cup arborio rice
- 2/3 cup sugar
- 3/4 teaspoon kosher salt
- 2 vanilla beans, split lengthwise
- Topping And Assembly
- 1 tablespoon amaranth
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1 ounce butter cookies or shortbread (about 4), crushed
- 2 tablespoons raw sugar
- 1/4 teaspoon ground cinnamon
- 1 mango, peeled, thinly sliced
- Fresh mint leaves (for serving)
Preparation
Step 1
Rice Pudding
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15−18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5−8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do Ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Topping And Assembly
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon.
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
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