Variations of rice pudding have been found worldwide for centuries. Although it originally was served without sugar, the pudding has been served sweetened since the 1400s. Our easy and tasty version is particularly good when ripe mangoes are plentiful. It may remind you of the sticky rice and mango dish so loved in Thailand and southeast Asia.
1 1/2 cups cooked Basmati or Jasmine rice
1 12-oz can evaporated milk
3/4 cup coconut milk
1 Tbls heavy cream
1/3 cup sugar
1 Tbls butter
2 Tbls rum (or ½ tsp rum extract)
¼ tsp nutmeg
¼ tsp cardamom (or cinnamon)
3/4 cup toasted sweetened coconut flakes*
½ cup toasted macadamia nuts*
1 medium ripened mango, sliced or cubed
In a saucepan, stir in together the cooked rice and evaporated milk. Bring the mixture to a low boil over medium heat. Stirring the pudding almost constantly, reduce heat to medium low, and continue to simmer for 5 minutes.
Return heat to medium and add coconut milk, cream, and sugar. Cook another 8-9 minutes, stirring frequently. As it begins to thicken, stir in butter, rum, and spices. Remove from heat and let stand 4 to 5 minutes if it needs to thicken more.
Stir again and then divide the pudding among 4 dessert bowls. Sprinkle each with coconut and nuts. Add mango as desired before serving warm or at room temperature.
*To toast coconut and nuts, preheat oven to 325 degrees. Spread out a flat layer of each ingredient on separate areas of a parchment-lined baking sheet or large cake pan. Bake 4 minutes; stir the coconut around to even browning. Bake 2 more minutes and remove from the oven. Let cool before using.