Red rice mango pudding

Even if you have never been to Thailand I am sure you have already tried sticky rice with mango dessert !

Leopold our son ate some every single day for dessert last time we were in Bangkok !

It was holidays, always a time for treats and culinary discoveries… But back home I figured I should find a healthier recipe for him ! If you add the sugar from the white sticky rice, the fructose from mangoes and sugar and fat from coconut milk sauce the original dessert is a health hazard 🙂

So to twist it I replaced white sticky rice with wholegrain red rice, the coconut cream sauce by a mix of almond and coconut milk sauce and used a little coconut sugar instead of basic white sugar in original recipe.

The result is not as sticky as the original recipe hence I call it pudding, but we all love it and Leopold said he even prefers it to the original version 🙂

So go for it, super easy recipe you can’t fail  just below !

INGREDIENTS for 4 serves

• 3/4 cup red rice
• 3/4 cup almond milk
• 3/4 cup low fat coconut milk
• 1/3 cup coconut sugar
• 1 tsp vanilla extract
• 1 ripe mango, cut in cubes

DIRECTIONS

1. Cook the rice following packet instructions.
2. Once cooked, add the plant milks, vanilla and coconut sugar and stir well. Bring to a boil then reduce the heat and simmer uncovered, stirring often, until creamy (20/30 min).
3. Pour in 4 bowls and allow to cool a little but serve warm, topped with mango cubes, a drop of coconut milk or cream (more indulgent), a little lime juice, fresh mint and black sesame seeds.
4. If you prefer it chilled, you might need to add a little plant milk before plating as rice will tend to absorb extra liquid and you want it to stay creamy.

Enjoy 🙂