Coconut & Malibu Rice Pudding with Mango Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
- 100g glutinous rice
- 30g butter
- 1 pandanus leaf, tied in a knot and bruised
- 1 cinnamon quill
- 4 shots (about 80ml) of malibu
- 500ml water
- 200ml coconut cream, plus extra for serving
- 1/4 cup caster sugar
- 1/4 tsp of salt
- 1 large ripe mango, sliced
- 2-3 tbsp of desiccated coconut (optional)
- a few sprigs of mint
How to make Coconut & Malibu Rice Pudding with Mango
I ate something like this (essentially a poshed-up version of the popular Thai dessert, Mango Sticky Rice) in a restaurant at Banyan Tree Bangkok a couple of years ago, and tried to go back for it last year. To my horror, it was taken off the menu. I finally got down to trying to recreate it on my own, and I think it's turned out pretty well! The recipe begins in a risotto style, but after which I revert to normal pudding-cooking, since when I tried to make this risotto style it didn't quite taste as good.
It is, however, a very rich dessert, so I've made up this recipe for 5 small portions. If you're a huge fan of rich, coconutty desserts, please serve more, by all means. (Serves 5)
- Heat a heavy based saucepan over medium heat, and melt the butter in it. Throw in the cinnamon quill and pandanus leaf.
- When all the butter has melted, add the rinsed glutinous rice in. Stir it around so the butter has coated each grain, then turn up the heat and add the malibu in.
- Once all the malibu has been absorbed, add in the salt and the water, bring it to the boil, then turn the heat to the lowest and simmer for about 15-17 minutes.
- Taste the rice and see if it is tender. Drain the excess water using a strainer, and then replace the rice in the pot, letting it steam dry for about 10-20 seconds. Add in the 200ml of coconut cream, turn the heat back on, and let it heat through until the kitchen is nice and fragrant. Turn the heat off, clamp the lid on, and leave it for 10 minutes.
- Remove the cinnamon quill and pandanus leaf. Let the pudding cool to room temperature, then transfer it to the serving bowls/cups (I used martini glasses). Place a piece of clingfilm over each bowl, pressing the clingfilm down to the surface of the pudding. Refrigerate until cool. (You can do this about 2-5 hours in advance.)
- To serve, remove the clingfilm, and place some slices of fresh mango on top. Spoon over a little extra coconut cream (and some desiccated coconut if using) and top with a sprig of mint.