Rice puddings have been swept under the rug for way too long. It’s time we pull them out and give them the love and attention they deserve!
This creamy rice pudding is paired with a superb mango coulis that’s super easy to make. If you don’t have mangoes in your pantry, you can replace them with berries, peaches or apricots.
Creamy Rice Pudding with Mango Coulis
Mia Florea
This creamy rice pudding with mango coulis is a delicious dessert the whole family will love. It also makes a great holiday breakfast treat.
To prepare the mango coulis simply place the mangoes, sugar, lemon juice in a deep saucepan. Boil for 15-20 mins. Remove from heat and add the vanilla extract.
For the Rice Pudding:
In a large bowl place, the rice, milk and sugar. Place the bowl on a double boiler and cover. Stir frequently so that the rice doesn’t stick to the bottom.
Cook the rice for about 1 hour and 30 mins. Once the rice is tender and fully cooked remove from double boiler.
Add the butter, mascarpone cheese and orange blossom extract.
Assembly:
Place about 2 tablespoon of mango coulis in a serving cup and top with creamy rice pudding.
Dust the top with cinnamon powder and don’t skip this step as it completes the whole dish, and it completely elevates the flavor. You could sprinkle some desiccated coconut if you choose to do so.
Notes
Tip: You can replace the mangoes with peaches, apricots or berries. You could also swap the mascarpone for ricotta.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
