Need a way to use up a bunch of leftover dessert from that takeout Thai or overly ambitious curry you just made? How about dessert? That’s right: this mango coconut rice pudding recipe calls for leftover rice. If you don’t have coconut milk, you can make sub in whole milk. Even without a burst of color and flavor from mango, this works. Try it next time there’s a mound of rice facing either banishment to the back of the fridge or a trip to the garbage pail.
- 2 cups rice, leftover
- 1 cup milk
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon ground cardamom
- 1/2 cinnamon stick
- 1 vanilla bean, split
- 1/2 cup mango, diced, plus a few pieces for garnish
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- toasted coconut flakes, for garnish, optional
- Combine the milk, coconut milk, sugar, cardamom, cinnamon stick, and rice in a medium pot. Add the vanilla bean to the pot. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 20 minutes.
- Remove from the heat. Remove and discard the cinnamon stick and vanilla bean. Add mango and mix to combine. Set aside to cool.
- Either in the bowl of a mixer fitted with a whip or by hand with a whisk, whip the cream and powdered sugar until soft peaks form. Fold the whipped cream into the rice pudding. Divide the pudding evenly among individual ramekins and garnish with toasted coconut flakes if you like. Refrigerate until ready to serve.