Creamy coconut rice and golden mango bring a fragrant, festive finish to your Lunar New Year table.
Tilda’s expertise in premium rice makes it easy to bring festive flavours to your table. Their fragrant jasmine rice forms the perfect base for a creamy coconut and mango pudding that’s as simple to make as it is delicious, helping you celebrate Lunar New Year in style.
Tilda’s Coconut and Mango Rice Pudding
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesIngredients
110 g 110 Tilda Jasmine rice
400 ml 400 coconut milk
250 ml 250 whole milk
Zest of 1 orange
5 tsp 5 caster sugar
8 8 green cardamom pods
1 tsp 1 vanilla essence
200 ml 200 single cream
- To serve
2 2 u0007mangoes, peeled and sliced, or 200ml mango purée
2 tsp 2 brown sugar
4 tsp 4 toasted sliced almonds
Method
- To toast the almonds, add them dry to pan and gently heat, keeping them moving to prevent burning.
- In a saucepan, combine jasmine rice, coconut milk, whole milk, orange zest, sugar, cardamom and vanilla. Cover and gradually bring to the boil.
- Reduce heat and simmer for 20-25mins, stirring occasionally, until rice is cooked and creamy.
- Remove from heat and leave to cool slightly, pressing cling film directly onto the surface to prevent a skin forming.
- When cooled, discard cardamom pods and stir in cream.
- To serve, spoon into a bowl, top with mango slices or swirl in mango purée, then finish with toasted almonds and a sprinkle of brown sugar.
Notes
- For an effortlessly indulgent shortcut, replace jasmine rice with Tilda Coconut Basmati Microwave Rice. Simply heat then fold into the warm coconut milk mixture and simmer for 3-4mins before adding cream and mango. The fragrant coconut rice melts beautifully into the pudding, giving it a luxurious, tropical richness with minimal effort.
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