How to Make Chilled Mango Rice Pudding (No Dairy, No Nuts, No Eggs)
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Combine rice and water in a saucepan; bring to boil, then lower to simmer for 15 min until water is absorbed.
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Add coconut milk, maple syrup, and salt. Simmer 20 min, stirring often, until creamy.
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Puree mango until smooth and stir into warm pudding.
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Transfer to bowl, cool, then chill for at least 1 hour.
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Serve cold, sprinkled with cinnamon.
Pro Tips for Perfect Chilled Mango Rice Pudding (No Dairy, No Nuts, No Eggs)
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of arborio rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Chilled Mango Rice Pudding (No Dairy, No Nuts, No Eggs)?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Chilled Mango Rice Pudding (No Dairy, No Nuts, No Eggs)?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for arborio rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.