Kokos-Milchreis mit Mango (coconut rice pudding with mango)

Method

1. Combine the rice, coconut milk, sugar and salt in a pot. Bring to a gentle simmer over medium-low heat.
2. Simmer 30 minutes, stirring frequently, more often than you would for a dairy milk rice, since coconut milk catches more easily at the bottom. Reduce the heat if it looks like it is bubbling too hard.
3. Stir in the vanilla once the rice is fully tender and the pudding has thickened to a soft, spoonable consistency.
4. Serve warm or chilled, topped with fresh mango and toasted coconut flakes.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl.

1. Rice, coconut milk, sugar and salt into the bowl with the butterfly inserted. Cook 30 min / 90°C / speed 1.
2. Stir in the vanilla. Mix 10 sec / speed 1. Serve as in the hand method.

Notes

• Stir more often than you would for a dairy rice pudding. Coconut milk’s fat and sugar content makes it catch and scorch on the bottom of the pan more readily than dairy milk.
• The pudding thickens considerably as it cools, so serve it slightly looser than you want the final texture, or loosen with a splash of coconut milk before serving if it has thickened too much.
• Use ripe, fragrant mangoes. An underripe mango is fibrous and lacks the sweetness that balances the rice pudding.
• It keeps for 3 days in the fridge, and is good served cold straight from the fridge as well as warm.

Ingredient substitutions

• Round-grain pudding rice gives the creamiest texture; short-grain sushi rice is a reasonable substitute if that is what you have.
• Mango can be any ripe stone fruit in season, such as peach or nectarine.
• A pinch of ground cardamom stirred in with the vanilla is a good, non-traditional addition.