Mango-Coconut Rice Pudding
- 2 cup sweet white rice (glutinous or Jasmine)
- 1 (13.5 to 14 oz) can full-fat coconut milk
- 1 cup almond milk
- 3⁄4 cup honey
- Pinch salt
- 1 Tbsp vanilla extract
- 4 mangoes, peeled and diced
- Shredded coconut for garnish
- Cook rice according to package instructions.
- Meanwhile, whisk coconut milk, almond milk, honey, and salt together in a large pan set over medium-low heat. Cook until honey has dissolved in coconut milk. Do not let mixture come to a boil or coconut milk may curdle.
- Stir in cooked rice. Bring to a simmer. Reduce heat to medium and cook, stirring frequently, for approximately 10 minutes, until pudding has thickened. Remove from heat and stir in vanilla extract.
- In bottom of each of 8 parfait glasses or small glass jars, alternate layers of rice pudding and diced mango, ending with a layer of mango and a garnish of shredded coconut.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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