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Breakfast recipe · from the recipe book

Chilled Coconut Mango Rice Pudding with Almonds

Creamy, cardamom-scented coconut rice pudding swirled with sweet mango purée, topped with juicy diced mango and crunchy toasted almonds.

Chilled Coconut Mango Rice Pudding with Almonds

Ingredients

  • ¼ cup whole40 gAlmondsroughly chopped
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 2 cups (470 ml)500 gMilk, 2%
  • 1 cup240 gWater
  • ¼ cup50 gGranulated sugar
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 1 whole330 gMangodivided: half puréed, half diced
  • 2 tsp10 gLime juice

Steps

  1. Prepare the mango first: purée half of the mango until smooth, dice the remaining half, and chill the diced mango until serving.
  2. Toast the almonds in a dry medium pot over medium heat, stirring, for 4 to 5 minutes until fragrant and golden; tip them onto a plate to cool.
  3. In the same pot, combine the rice, coconut milk, milk, water, sugar, cardamom and salt.
  4. Bring to a gentle boil over medium heat, stirring, then lower the heat and simmer uncovered for 30 to 35 minutes, stirring often, until the rice is tender and the pudding is thick and creamy.
  5. Take the pot off the heat and stir in the puréed mango and the lime juice.
  6. Spoon the pudding into four bowls or jars, press plastic wrap onto the surface, and chill for at least 2 hours until cold and set.
  7. To serve, top each pudding with the diced mango and the toasted almonds.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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