Sticky Rice Pudding with Mango
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 391
- Total Fat
- 16
- Saturated Fat
- 11
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 7
- Cholesterol
- 36
- Sodium
- 126
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios
Directions
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.