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Mango Rice Pudding Recipe

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This recipe for Mango Rice Pudding is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of water
1/4 teaspoon salt
1 cup uncooked long-grain brown rice
1 medium ripe mango
1 cup of vanilla soy milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chopped peeled mango, optional
Directions:
Directions:
In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender.

Meanwhile, peel, seed, and slice mango. Mash mango with a potato masher or fork.

Stir milk, sugar, cinnamon and mashed mango into the rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally.

Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition Facts
1 cup (calculated without chopped mango): 275 calories, 3g fat (0 saturated fat), 0 cholesterol, 176mg sodium, 58g carbohydrate (20g sugars, 3g fiber), 6g protein.

 

 

 

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