Daughter Eilene had wanted Thai mango rice, but we were ordering dinner from a Chinese restaurant. Mother and daughter went on about how much they liked mango—personally I can take it or leaver it. To please them, I decided to make mango rice pudding.
Rice pudding has become a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, and 12.
Karl’s Mango Rice Pudding
¾ cup uncooked Jasmine rice
1 mango, half grated/half diced
2 Tbs. Karl’s Orange Infused Sugar
¼ tsp. Kosher salt
2 cups low fat milk (today I used full fat Strauss)
2 eggs, beaten
½ cup half and half
4 Tbs. butter
1 tsp. vanilla
1. Put the rice in a rice steamer with two cups of water and cook until done.
Tip: If you do not have a rice steamer, you may use a pot to cook your rice. However if you make rice more than twice a month it is really worth the connivance—set it and forget it. You may buy a small one for less than $20.
Note: This is more than the usual amount of water, but you want the rice to be a bit overcooked. This makes for a creamer final pudding.
2. While the rice is cooking, peel and grate/dice the mango.
Note: Cut the base off of the mango and set it upright. The mango pit is thin and wide, but is in line with the shape of the mango. Slice down on both sides of the pit to remove most of the flesh. Pare the skin off of both slices. Use a box grater to shred the flesh remaining around the pit and about half of the slices. Finely dice the rest of the mango and place all of the flesh in a bowl.
3. Sprinkle the sugar and salt over the fruit and mix them together.
Tip: The sugar and salt draw out the fruit juices and softens the chunks—maceration.
4. Put the eggs into a large measuring cup and beat them well.
Tip: You need enough room in the measuring cup to hold some of the hot rice as you “temper” the egg mixture (see below).
Note: Like many dishes, like lemon curd, rice pudding is simply a custard with things added—I like custard, so I keep adding more.
5. Blend the half cup of cream into the eggs and set the mixture aside.
6. Put the two cups milk and the fruit mixture into a medium saucepan and bring it to a simmer.
7. Stir in the cooked rice and simmer, over medium low heat, until thickened, about 15-20 minutes.
Tip: Stir constantly and scrape the bottom of the pot to prevent scorching.
Note: Rough handling releases more of the starch from the rice and also makes for a creamer rice pudding.
8. Spoon some of the hot rice into the egg/milk mixture to temper it.
Tip: You want your eggs to turn into a custard, not scrambled eggs.
Note: I mix the eggs in a 2 cup measuring cup and then add a few tablespoons of hot rice at a time, mixing it in, before adding a few more for a total of about ¾ of a cup.
9. Stir the warmed egg mixture into the rice in the pot.
10. Continue cook, stirring roughly and constantly, for 8-10 more minutes, until thick and creamy.
11. Remove the pot from the heat, and stir in the butter and vanilla.
12. Serve warm.
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