August 15, 2010

Mango Amaretto Rice Pudding

1 cup sushi rice (or other short grain rice), soaked in water for at least 30 minutes
1 and 1/2 cups water
1/3 cup sugar (you can add more if you want it sweeter)
pinch salt
1 cup coconut milk (plus extra water if needed)
2 T amaretto
1 ripe mango, cut up in 1" cubes
Brown sugar (garnish)

  1. Place soaked rice along with 1 and 1/2 cups water in a medium pot and cook over high heat.  Stir the rice frequently (every 2-3 minutes for the first 10 minutes).  Cook another 5 minutes, then turn heat to low. 
  2. Stir in the sugar, salt and coconut milk. If the mixture is too dry add in a little extra coconut milk or water. Stir to combine and let cook another 10 minutes. Taste to adjust sweetness. 
  3. Serve the rice pudding in bowls with mango chunks on top. Use a cup measure or a custard cup for a nice mold.

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