Mango & Raspberry Fruit Rice Pudding


The raspberries in this Mango & Raspberry Fruit Rice Pudding will be cooked down and the seeds strained out so, no need to buy the prettiest or most perfect raspberries.  Frozen ones or frozen pieces will work just as well.
If you find fresh raspberries in season, great! The color & flavor will be unmatched but frozen will work well too.

This is a big, bold fruit flavor. There is nothing subtle about this one. The raspberries have their seeds removed to retain the wonderful soft texture of the rice pudding. You can use fresh or frozen mango pieces for this recipe and get a beautiful result. If using frozen mango, do not defrost it before cooking it. Place the frozen mango chunks directly into the pot for cooking to retain their bright golden color. If you find raspberries in season, great. But, if not, use frozen raspberries. As I mentioned, they will be cooked down for their juice only, so even frozen raspberry pieces are perfect here. No need to buy the prettiest ones you can find, unless they are readily available.


These 2 fruits are very complementary in flavor. The boldness of this rice pudding recipe makes it perfect as a fruit layer in a layer cake or as a filling for baked muffins, or as a pre-baked fruit topping for shortbread cookies. My rice puddings bake really well without adding a lot of moisture to your baked goods. The rice is almost indistinguishable once it is baked. People would be hard pressed to guess that there is rice present. When adding them to baked goods, their big taste comes through just as loudly as if you were eating the fruit rice pudding straight up. Have some fun with this recipe. It is very adaptable.

If using frozen mango chunks, place them into the pot without thawing them first.  This will help them to retain their bright color and taste.
If you are using frozen mango chunks for this recipe do not thaw them out prior to cooking time.

What you will need:


2 medium sized pots with lids, 2 sets of strainers that sit inside of a bowl, a long metal spoon, a rubber spatula, a wire whisk (if you have one), a heat proof/food safe container with lid, measuring cups or a kitchen scale (if you have one), an immersion blender or upright blender


Ingredients:


35 oz mango chunks

25 oz raspberries

15 oz Calrose medium grain rice

12 oz light brown or organic sugar

1 + 7 oz coconut milk (14 oz to a regular sized can)


Directions:

  1. Place the Calrose rice into a strainer that sits inside of a bowl. Rinse the rice under running water and strain. Repeat 2 more times. Set aside to drain.

  2. Place the raspberries, 6 oz of water and 6 oz of sugar into a medium sized pot and place over a medium heat. Cover and bring the pot to a medium boil. Reduce the heat to a simmer and allow to cook for 15 to 20 minutes. Using a potato masher or an immersion blender, crush or roughly blend the raspberries to release their juices. You don't want to blend them to a smooth puree because it will make them harder to pass through a seive to remove the seeds.

  3. Empty the raspberry mixture into a second strainer that sits inside of a second bowl. Using your rubber spatula, press the raspberry sauce through the strainer until all that is left in the strainer is the seeds. Discard the seeds. Remove the excess raspberry pulp from the bottom of the strainer and add it to the bowl.

  4. Leave the strained raspberry sauce in its bowl and set aside.

  5. In the same raspberry pot (no need to clean it first) place the mango chunks, 10 oz water and 6 oz sugar. Cover the pot and bring the fruit to a medium boil. Reduce the heat to a slow simmer and allow it to cook for an addition 20 minutes, covered. If using frozen mango chunks you may need to cook it for a bit longer until the mango is cooked through completely and soft.

  6. In the second medium sized pot place 32 oz of water and 1 oz of coconut milk. Cover and bring to a boil. Then, reduce the heat to the lowest setting possible and add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Cover the pot and place a timer for 20 minutes.

  7. Using an immersion blender or an upright blender, puree the mango sauce until smooth. Add the cooked strained raspberry sauce, 7 oz of coconut milk and 7 oz of water. Cover and bring the sauce to a medium boil. Reduce the heat and simmer until the Calrose rice has fully cooked.

  8. After the 20 minutes, turn off the rice heat. Keep covered and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes. After 10 minutes, empty the hot cooked Calrose rice into the hot fruit sauce. Using a wire whisk blend the rice into the sauce breaking up any clumps of hot cooked rice.

  9. Empty the Mango & Raspberry Fruit Rice Pudding into a heat proof/food safe container and cover. Place it on the counter or on a wire rack to cool for 15 to 20 minutes. Then, you can place it in the fridge to cool completely. It will keep covered in the fridge for up to 2 weeks. Or, you may choose to portion and package some of it into freezer grade containers to enjoy at a later time. It will keep frozen for months.

  10. Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips and tricks on making your own fruit rice pudding. Enjoy!

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