Asian Rice Pudding with Coconut Milk and Mango (Comforting Breakfast)
This dish is a breakfast classic in Southeast Asia, where people love to start the day with something soft and comforting. You'll love the creamy texture of glutinous rice soaked in coconut milk, contrasting with the tangy freshness of ripe mango. It's a simple, vegan, and naturally sweet recipe, perfect for an exotic brunch. The addition of pandan leaves brings a subtle vanilla note that makes all the difference. Easy to prepare, this pudding will warm up your mornings and transport your taste buds to the bustling markets of Bangkok or Kuala Lumpur.
Ingredients
- Glutinous rice (or short-grain rice)200 g
- Coconut milk400 ml
- Water400 ml
- Palm sugar (or brown sugar)50 g
- Salt1 pinch
- Ripe mango1 large
- Black sesame seeds (optional)1 tbsp
- Pandan leaves (optional)1 leaf
Instructions
- 1
Rinse the glutinous rice with clear water until the water runs clear. Drain it.
- 2
In a saucepan, combine the rice, water, coconut milk, sugar, and salt. Add the pandan leaf if you have one.
- 3
Bring to a boil, then reduce the heat and simmer covered for 20 to 25 minutes, stirring occasionally, until the rice is tender and creamy.
- 4
Meanwhile, peel the mango and cut it into cubes or thin slices.
- 5
Remove the pandan leaf. Pour the pudding into bowls. Top with mango and sprinkle with black sesame seeds.
- 6
Serve warm or at room temperature. You can add an extra drizzle of coconut milk for more indulgence.
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