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Vanilla Rice Pudding with Coconut and Mango
This rice pudding cooks unattended, straight in the oven, from milk that is already boiling so it never catches. Coconut milk and vanilla flavour the base, while fresh mango and grated coconut add freshness and texture right before serving.
- Total time
- 75 min
- Prep
- 5 min
- Cook
- 60 min
- Rest
- 10 min
Ingredients
Method
Set the oven to 180°C (350°F).
Wash the rice under cold water and drain it.
Bring the milk to the boil in the Tupperware Chef Series saucepan 2.4 l.
Pour it, still boiling, into the Tupperware Ultra Pro 3.5 l, add the rice, the coconut milk and the split vanilla pod, then stir with the Tupperware Mixing Spoon.
Close the lid and bake for 1 hour.
Stir in the sugar, cover again and slide the dish back into the switched-off oven for 10 minutes.
Peel the mango and dice it with the Coup' Chef fitted with its 10 mm blade; fold it into the rice with the desiccated coconut. Serve warm or well chilled.
