The Hubby and I love Thai Coconut Rice Pudding, but it has to be a certain consistency. I’ve made it a few times and it was always too thick and gummy. I saw the image of this Thai Coconut Rice Pudding on Ricardo Cuisine and when I read one of the reviews that it turned out to be “like a rice soup,” I knew I had to try making it. As another sign it was meant to be, mangoes were on sale.
The mango couli tips it over the top. Usually, I was just putting slices of mango in the pudding, but adding the couli really enhanced that mango flavor and is the perfect pairing with the coconut rice pudding.
Mango Couli
Ingredients
- 2 cups cubed mango
- 1/2 cup granulated sugar
Instructions
- Whiz both ingredients in a small food processor until the sugar has incorporated into it.
Thai Coconut Rice Pudding
Ingredients
- 1 can 400 ml coconut milk
- 2 1/2 cups milk
- 1/2 cup white long grain rice
- 1/2 tsp vanilla extract
- 1/2 cup sugar
Instructions
- In a saucepan, bring the coconut milk and milk to a gentle boil. Add the rice and simmer over low heat for about 25-30 minutes, stirring frequently, or until the rice is tender.
- Add the vanilla and sugar and stir until incorporated.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding.
- Let cool and then refrigerate until completely chilled.
Notes
Original recipe from Ricardo Cuisine.
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Thai Coconut Rice Pudding