One of my Summer Time Classic Recipes : Mango & Ginger Fruit Rice Pudding
If you are looking for a sensory escape from the cold winter outside or seeking a bright, clean flavour on a warm summers day, this flavour delivers! You can use fresh or frozen mango chucks, both work great. This recipe uses a combination of fresh ginger root and dried ground ginger. It is lightly sweetened and has a deliciously tropical fruitiness. Top it off with some freshly whipped coconut milk to complement the mangos sweetness.
Place 24 oz of mango chunks in a medium saucepan. Add 1 cup of water, 4 oz of sugar and 0.2 oz of fresh chopped ginger root (about 1 tsp finely chopped). Cover and bring to a medium boil.
Rinse and drain 10 oz of Calrose medium grain rice in water. Repeat 2 more times.
When mango sauce comes to a boil, puree the sauce using an immersion blender, while still in the hot pot. If you don't have an immersion blender, you can puree the sauce in an upright blender and return to it's pot.
Add 7 oz of coconut milk and 12 oz of water, 3 oz of sugar and 1/2 tsp of dried ground ginger root. Cover it and bring it to a medium boil. Once it boils, reduce the heat to a low simmer. Keep covered.
In a second medium sized pot, bring 3 cups of water and 1 oz of coconut milk to a boil, covered.
Once the water boils, add the rinsed and drained Calrose rice. Stir to make sure it doesn't stick to the bottom of the pot. Reduce the heat to the lowest setting. Cover and set a timer to 20 minutes. After 20 minutes turn off the heat and let sit for an additional 10 minutes. Keep covered.
After the 10 minutes, add the cooked hot rice to the simmering hot mango fruit sauce and incorporate well. Bring rice pudding back up to a simmer while stirring occasionally.
Once heated thoroughly, turn off the heat and transfer to a heat proof/ food safe container.
Allow to cool for 15 to 20 minutes, covered, on the counter or on a cooling rack. Then place in the fridge, covered or enjoy a tasty warm bowl of Mango & Ginger fruit rice pudding. You can keep it refrigerated for up to 2 weeks or portion it out into freezer grade containters and freeze it to enjoy at a later date.