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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed. | 2. For mango puree: combine ingredients and blend in blender or with a stick blender until smooth. | 3. For pudding: | 4. Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree. | 5. Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving. | 6. **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1/2	cup		339.475	70.5312	6.9745	2.96
water	1	cup		0.0	0.0	0.0	0.0
mango	1/4	cup	diced	24.75	6.1793	0.3382	0.1568
water	1/4	cup		0.0	0.0	0.0	0.0
rum	1	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
milk	2	cups		297.68	23.3264	15.372	15.9576
coconut	1/2	cup		141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075

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