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Breakfast recipe · from the recipe book

Mango Yogurt Rice Pudding with Toasted Walnuts

Creamy honey-and-ginger rice pudding folded with tangy Greek yogurt and a silky mango puree, topped with crunchy toasted walnuts.

Mango Yogurt Rice Pudding with Toasted Walnuts

Ingredients

  • ⅔ cup120 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 2¾ cups (650 ml)700 gSkim milk
  • 2 tbsp45 gHoney
  • ¾ tsp1.5 gGround ginger
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 whole330 gMangodiced
  • 2 tbsp (30 ml)30 gOrange juice
  • ⅓ cup chopped40 gWalnutschopped

Steps

  1. Dice the mango and set aside half for topping; chop the walnuts.
  2. Toast the walnuts in a dry pot over medium heat, stirring, 3–4 minutes until fragrant; tip onto a plate to cool.
  3. In the same pot, bring the rice, water and salt to a boil, then cover and simmer on low 10 minutes until the water is mostly absorbed.
  4. Stir in the skim milk, honey and ground ginger. Simmer uncovered on low, stirring often, 25–30 minutes until the rice is very tender and the pudding is thick and creamy.
  5. Take the pot off the heat and stir in the vanilla. Transfer to a bowl, press plastic wrap onto the surface and chill at least 2 1/2 hours until cold.
  6. Meanwhile, mash or blend the remaining half of the mango with the orange juice into a smooth puree; cover and chill.
  7. Stir the Greek yogurt into the cold rice pudding, then swirl in the mango puree.
  8. Spoon into 4 bowls and top with the reserved diced mango and the toasted walnuts.

Contains: Milk, Tree nuts.

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

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