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Creamy Mango-Vanilla Rice Pudding with Berry Topping

Silky stovetop rice pudding enriched with a tempered egg, swirled with fresh mango purée and finished with bright lemon-kissed berries.

Creamy Mango-Vanilla Rice Pudding with Berry Topping

Ingredients

  • ½ cup100 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 2¾ cups (650 ml)700 gWhole milk
  • ¼ cup50 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 1 large50 gEggsbeaten
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp0.5 gGround nutmeg
  • 1 whole300 gMangohalf puréed, half diced small
  • 2 tsp10 gLemon juice
  • 1 tsp2 gLemon zest
  • ¾ cup sliced120 gStrawberriesquartered
  • ½ cup80 gBlueberries

Steps

  1. Prepare the fruit first: purée half of the mango until smooth and dice the other half small; refrigerate both.
  2. In a heavy pot, bring the rice, water and salt to a boil, then cover and simmer on low about 10 minutes until the water is absorbed.
  3. Stir in the milk and sugar and simmer uncovered on medium-low, stirring often, 25 to 30 minutes until the rice is very tender and the mixture is creamy.
  4. Beat the egg in a bowl, then slowly whisk in a ladleful of the hot rice mixture to temper it.
  5. Stir the tempered egg into the pot and cook on low, stirring constantly, 2 to 3 minutes until thickened and it reaches 160°F (71°C).
  6. Take the pot off the heat and stir in the vanilla and nutmeg, then fold in the mango purée.
  7. Spoon the pudding into 4 bowls, press plastic wrap onto the surface and chill at least 2 hours until cold and set.
  8. Just before serving, toss the strawberries, blueberries and diced mango with the lemon juice and lemon zest.
  9. Top each pudding with the berry and mango mixture and serve cold.

Contains: Milk, Egg.

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

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