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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the rice and water to a medium pan and simmer, covered, until the rice is cooked and the water has almost all been absorbed. | 2. When the rice is cooked, add the cream of coconut, milk, light brown sugar and cinnamon to the pan and stir. Once the liquid has had a chance to warm, taste it and add as much granulated sugar as needed to suit your preference, up to 1/4 cup. | 3. Simmer the rice pudding for 40-45 minutes, checking and stirring frequently. | 4. Meanwhile, peel and core the mango. Finely dice the flesh and set aside. | 5. When the rice pudding is nearly at the right consistency, add the diced mango and cook for another 2 minutes, to allow the mango to soften slightly. | 6. Take off the heat and leave to stand for a few minutes for the flavours to blend. | 7. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	3/4	cup		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
cream coconut	1	cup		792.0	15.96	8.712	83.23200000000001
milk	2	cups		297.68	23.3264	15.372	15.9576
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
cinnamon	1/2	teaspoon	ground	-	-	-	-
mango	1			99.0	24.717	1.3530000000000002	0.627

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.