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Coconut rice pudding with taro and mango

Yeung Man Cooking · ♥ 464 likes · 10.4K views · 3 min video

Read about rice in the BrightCulinary Book

Coconut rice pudding with taro and mango, from the video
Timestamp
Ingredients
Method
Techniques
  • 1½ cup coconut milk
  • 1 whole mango
▶ 0:35
  • ½ cup sushi or jasmine rice
Rinse and drain the rice in cold water to remove some of the excess starch.
Rinsing the riceDraining
▶ 0:53
Cut the taro into thin slices.
Taro, the secret weaponSlicingRead
▶ 0:53
  • 1 cup taro
  • 3 tbsp cane sugar
  • 2 tsp vanilla extract
  • salt
In a saucepan over medium-high heat combine the rice, taro, cane sugar, vanilla extract, a pinch of salt and the coconut milk; stir.
▶ 1:34
Reduce the coconut milk for 30 to 45 minutes, stirring every five minutes.
Reducing, then cooking down with waterReducingRead
▶ 1:34
Add two cups of water and cook down another 25 to 30 minutes to the preferred thickness.
▶ 1:34
  • 2 cup water
Serve hot, or refrigerate and serve cold the next day.
▶ 2:19
Top with fresh chopped mango.
Topping with mangoChoppingRead