Rice Pudding With Ginger, Amaranth, And Mango
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Whole Milk1 cup
Arborio Rice2 cup
Sugar3 tsp
Kosher Salt1 tbsp
Amaranth1 tbsp
Chia Seed1 tbsp
Sesame Seed2 tbsps
Raw Sugar1 tsp
Ground CinnamonDirections:
1
Rice pudding: Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan
2
Scrape in seeds from vanilla beans; add pods
3
Bring to a boil, stirring occasionally
4
Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes
5
Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer
6
Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface
7
Let cool
8
Remove ginger and vanilla pods
9
Do ahead: Rice pudding can be made 2 days ahead; chill
10
Bring to room temperature before serving
11
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan
12
Scrape in seeds from vanilla beans; add pods
13
Bring to a boil, stirring occasionally
14
Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes
15
Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer
16
Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface
17
Let cool
18
Remove ginger and vanilla pods
19
Do ahead: Rice pudding can be made 2 days ahead; chill
20
Bring to room temperature before serving
21
Topping and assembly: Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes
22
Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves
23
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes
24
Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves