Recipe of the Week: Mango Coconut Rice Pudding


  • 3/4 cup Thai jasmine rice (or arborio rice)
  • 400ml can coconut milk
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • 1/2 cup raw sugar
  • a pinch of salt
  • cubes of ripe mango, to serve
  • toasted coconut, to serve
  • mint leaves, to serve


  1. Place rice, coconut milk, water, vanilla extract, salt and sugar in a heavy bottomed saucepan on medium-low heat. Cook, stirring contantly for 20 minutes until it comes to a boil. Reduce heat to low and simmer uncovered for 40 to 60 minutes. Stir frequently to avoid sticking.
  2. The rice should be soft and cooked at this point. Remove from heat and allow to cool completely before chilling in the fridge for a couple of hours. Can also be enjoyed warm.
  3. Top with mango cubes, toasted coconut flakes and fresh mint leaves.