Let's Chat About This Sunny Rice Pudding (And My Mango Obsession)
Okay, confession time: I make this tropical rice pudding with mango way more often than I probably should. There was this one rainy Sunday when I’d run out of basically everything except rice, one droopy mango, and some coconut milk. So, in a moment of (somewhat desperate) inspiration, this pudding happened. And now it’s a staple. I mean, who doesn’t want a bowl of something creamy, sweet, and basically like eating sunshine? Plus, it’s one of those desserts that’s just as good cold as it is warm—kinda like revenge, but a lot tastier. (And yes, I said droopy mango, but trust me, those work fine here!)
Why You'll Love This (My Family Definitely Does)
I make this when someone’s had a rough day, or we just need a pick-me-up that doesn’t require fancy ingredients. My family goes absolutely bonkers for this because it’s sweet but not cloying, and it makes the whole house smell like a tropical holiday. Also, when it’s mango season (or, let’s be honest, when the supermarket has those half-price deals), this is my go-to. I used to get really stressed about making the rice not too mushy, but actually, I think a little bit of extra squish makes it better—so don’t sweat it if it gets a bit sticky. Happens to the best of us.
What You'll Need (And How I Cheat Sometimes)
- ¾ cup short grain white rice (Arborio is nice, but I sometimes use regular pudding rice or even sushi rice—whatever’s handy)
- 2 cups coconut milk (full-fat makes it creamier, but lite is fine, or mix with regular milk if you’re running low)
- 1 cup water (or just more coconut milk if you’re feeling fancy)
- ⅓ cup sugar (I usually use regular granulated, but brown sugar gives a nice caramel note. My grandmother always said to use caster sugar, but honestly, she was a bit particular)
- Pinch salt
- 1 ripe mango, peeled and diced (if you can’t find fresh, frozen is totally fine. Even tinned, in a pinch—just drain it well!)
- 1 teaspoon vanilla extract (or a bit less if you’re using vanilla bean paste, which is delish but not exactly cheap)
- Optional: a handful of toasted coconut flakes, fresh mint, or a squeeze of lime juice for serving
How to Make It (Don’t Worry If It Looks a Bit Weird)
- Rinse the rice under cold water until it runs almost clear (or until you get bored with it; sometimes I skip this entirely and live to tell the tale).
- Pop the rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir it all together, then bring it to a gentle bubble over medium heat—don’t let it go full volcano or you’ll spend forever cleaning the stove. Trust me, been there.
- Reduce heat to low and let it simmer, uncovered, for about 25–30 minutes. Stir fairly often, scraping the bottom so nothing sticks. This is where I usually sneak a taste (just to check, obviously).
- When the rice is soft and everything’s looking gloriously creamy, stir in the vanilla extract. If it looks a bit loose, don’t panic—it thickens as it cools.
- Let it sit for 10 minutes, then gently fold in most of your diced mango. Save a bit for topping if you’re feeling fancy.
- Spoon into bowls. Top with coconut flakes, extra mango, or whatever jazzes you up (mint, lime, or sometimes I just eat it straight from the pan—no judgment).
Little Notes from My Trial and Error (Trust Me Here)
- Coconut milk sometimes separates; I just give it a good shake before opening the can (or ignore it and stir more vigorously while cooking—it always works out).
- It’ll look a bit soup-y at first, but by the time you’re ready for seconds, it’ll be perfect.
- Once I tried doubling the sugar—don’t. It turns into a sticky brick… unless you’re building dessert houses?
Variations I’ve Tried (And a Few Flops)
- Swapped mango for pineapple once—super tart, but not bad if you like that sort of zing.
- Added a handful of raisins (my mum’s suggestion), but, honestly, I’ll stick to mango. Felt a bit like school lunch pudding.
- Tried making it with quinoa instead of rice—let’s just say, not my finest hour.
What You’ll Need Tool-Wise (But Don’t Overthink It)
A medium saucepan and a wooden spoon. That’s pretty much it. If you don’t have a saucepan with a lid, just use a plate to cover. Once, when my spoon disappeared (child involvement, naturally), I used a chopstick. Not ideal, but it got the job done!
How to Store It (If You Have Any Left)
Stick any leftovers in an airtight container in the fridge. It usually keeps for up to 3 days, but, honestly, in my house it never lasts more than a day! Actually, I think it tastes even better once it’s had a chance to chill out overnight. If it thickens too much, just stir in a splash of milk or coconut milk to loosen things up.
How We Like to Serve It (Spoiler: With Extra Mango)
I love this warm when it’s gloomy outside, but my kids prefer it cold, especially with extra mango on top and a sprinkle of lime zest. Sometimes for a treat, I drizzle over a little bit of condensed milk (naughty but nice). At family gatherings, we serve it in tiny glasses for a pseudo-fancy vibe—looks impressive, tastes even better. Oh, and if you’re feeling really tropical, a tiny umbrella never hurts.
Things I’ve Learned (Usually the Hard Way)
- Don’t rush simmering the rice. I once tried to speed things up by cranking the heat, and it just stuck to the pan and tasted burnt. Slow and steady wins the pudding.
- Resist the urge to add more sugar until you’ve tasted it with the mango—sometimes it’s plenty sweet already.
- If you microwave leftovers, cover them! Otherwise, rice pudding confetti everywhere (not as fun as it sounds).
FAQ (Questions I Actually Get Asked… A Lot)
- Can I use brown rice? Umm, you can, but it needs lots more cooking and comes out a bit nuttier—I kinda like it, but the texture’s not as creamy. Maybe try this guide if you’re set on it.
- Is there a vegan version? This one’s vegan already if you use plant-based milk and skip the condensed milk topping. Easy peasy.
- Can I make this ahead? Definitely! Actually, I tend to think it’s even better the next day. Stir before serving and add a splash of coconut milk if it’s thickened up too much.
- Do I have to use mango? Nope! Try pineapple, papaya, or even stewed apples if you’re feeling wild. For more ideas, I usually check Bon Appetit's fruit pudding list.
- Help, my pudding is too thick! Happens to the best of us. Just stir in a bit more coconut milk or even water until it’s the way you like it. No drama.
- Do I need to use fancy rice? Not at all. As mentioned, any short grain rice works. I’ve even used leftover cooked rice once in a pinch—just simmer less and taste as you go.
So, that’s my tropical rice pudding with mango. It might not win any Michelin stars, but it never fails to make me smile (and occasionally, I eat it with a big spoon straight from the pan. Don’t tell anyone). If you’re looking for more tropical treats, I sometimes browse Sally’s baking ideas for inspiration—her mango breads are unreal. Anyway, hope you love this as much as we do. Let me know how it goes—or if you end up inventing something even better!
Ingredients
- 1 cup Arborio or short-grain rice
- 2 cups coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large ripe mango, peeled and diced
- 2 tablespoons shredded coconut (optional, for garnish)
- 1 tablespoon lime zest (optional, for garnish)
Instructions
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1Rinse the rice under cold water until the water runs clear. Drain well.
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2In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, vanilla extract, and salt. Stir to mix.
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3Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered, stirring frequently, for 30-35 minutes or until the rice is tender and the pudding is creamy.
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4Remove the saucepan from heat and let the pudding cool slightly. Spoon the rice pudding into serving bowls.
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5Top each serving with diced mango. Garnish with shredded coconut and lime zest if desired. Serve warm or chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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