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

1. 3/4 cup red rice

2. 3/4 cup almond milk

3. 3/4 cup low fat coconut milk

4. 1/3 cup coconut sugar

5. 1 tsp vanilla extract

6. 1 ripe mango, cut in cubesDIRECTIONS

7. Cook the rice following packet instructions.

8. 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).

9. 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.

10. 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 :)