Rice pudding is good for everything. Breakfast, snack, snack to take with you, everything fits. And I often make it, to save my life when I don't have time to prepare something filling. This one, with its light coconut taste and the silky acidity of the mango, particularly appealed to me.
A grandmother's dessert brought up to date
There are those who love rice pudding, and those who think it's a mushy old dessert, which one would gladly describe as "choking". I'm one of the die-hard fans, but I understand. To reconcile you with this little dish so "slow life", here is a very greedy version, drizzled with coconut milk and topped with mango coulis, with a few cubes for crunch. Not only is it very good, but also perfect to slip into a tupperware while walkingA reward for the hungry athlete!
- 100 g of round rice - special desserts
- 1 l of coconut milk
- 3 mangoes
- 1 tbsp sugar - optional
- Pour the rice into the cold coconut milk and bring to a boil.
- Simmer at a low simmer for about 50 minutes, stirring from time to time.
- Add sugar if desired. Once cooked, let cool.
- Meanwhile, blend the flesh of 2 mangoes. Cut one into small cubes.
- Pour the warmed rice into cups and pour the coulis on top. Decorate with the diced mango.
- If you find your rice too thick the next day, simply add a little more coconut milk. It will regain its creamy consistency.