Mango & Pineapple will get you thinking of Summer!
This one is an easy tropical flavour that is low in added sugar but high in fruity taste. Eat this one for breakfast, snack or dessert. There really isn't a wrong 'time' to enjoy this recipe!
Fresh or frozen mangos and pineapple will work interchangeably here. I go with what looks the freshest and most ripe. These are both naturally sweet fruit so there isn't need for much added sugar. If you like a tad more texture to your rice puddings, you will want to remove some of the fruits before they are blended and then chop and add them back in. If you don't want the bother of the extra steps or added texture, you can blend all of the fruits together.
This recipe is great either warm or cold. Whipped coconut milk or a coconut yogurt work nicely with these fruits. Orange or Lime also complement this flavour. How about a splash of rum, orange liquor or a scoop of frozen sorbet? Play around with it. Even toasted coconut would give it a nice bit of added taste and crunch.
What you will need:
2 medium sized pots with lids, a cutting board and knife, a long metal spoon, a heat proof/food safe containter with lid, a rubber spatula, an immersion or upright blender, a small bowl, measuring cups, spoons or kitchen scale (if you have one), a food grater (if using fresh ginger root), a strainer and bowl to sit it in
17 oz chopped mango chunks
13 oz chopped pineapple chunks
13 + 1 oz coconut milk (14 oz in a regular sized can)
12 oz Calrose medium grain rice
12 oz sugar or raw sugar
1/4 tsp fresh or dry ground ginger
Rinse Calrose rice in water and strain. Repeat 2 more times. Set aside to drain.
In a medium sized pot place the mango and pineapple chunks, 10 oz water and 12 oz of sugar. Place the pot on a medium heat, covered, and allow to come to a medium boil. Once fruit boils, remove a 1/2 cup of the fruit chunks and set aside. With an immersion blender, blend the remaining fruits until smooth.
Add 13 oz of coconut milk and 16 oz of water and 1/4 tsp of ginger. Bring the fruit back up to a medium boil, covered.
In a second medium sized pot add 32 oz of water and 1 oz of coconut milk. Bring the pot to a boil. Add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Reduce the heat to the lowest setting. Cover and set a timer for 20 minutes.
Coarsely chop the reserved fruits and add them back into the fruit sauce. Once the fruit sauce boils, reduce the heat and allow it to simmer, covered.
After the 20 minutes of cooking time, turn off the rice heat and allow it to continue cooking and to absorb more liquid for an additional 10 minutes, covered. Once it has rested for 10 minutes, empty the hot cooked rice into the hot fruit sauce. Using a wire whisk mix the rice into the sauce breaking up any clumps of cooked rice.
Empty the rice pudding into a heat proof/food safe container, cover, and allow to cool on the counter or on a wire rack for 15 to 20 minutes. You can now enjoy a delicious bowl of hot Pineapple & Mango Fruit Rice Pudding, or you can place it in the fridge to cool completely. It will keep for 2 weeks in the fridge, covered.
Or, you can portion and package the fruit rice pudding into freezer grade containers and freeze it. It will keep for months in the freezer, to enjoy at a later time.
Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings Basic Techniques post and our Basic Ingredients post for more tips and tricks to making your very own fruit rice puddings.
Nothing left but to enjoy them now!