Lime and coconut rice pudding with mango

Lime and coconut rice pudding with mango


Arborio rice — 300 g
milk 3.5% — 1L
sugar — 100 g
cinnamon — 1 stick
star anise — 2 stars
Vanilla beans — 1 g
lemon peel — 2 g
orange peel — 2 g
lime zest — 2 g
cream 35% — 20 g
Thai mango — 40 g
Coconut — 5-10 g


Step 1
Milk pour into a saucepan, add the vanilla from the pod, cinnamon, star anise, sugar and citrus zest. Bring to a boil, stir well.
Step 2
The washed rice Arborio put in a pot with water, bring to a boil and immediately remove from heat, then rinse with cold water Fig.
Step 3
Add the rice in milk, stir and cover the pan with a lid and put in the oven, preheated to a temperature of 150 C for 30 minutes.
Step 4
Take the pan from the oven and leave to cool at room temperature. Stir.
Step 5
In one portion: 250 gr. rice mixture, adding cream, milk, slightly warmed in a pot to a temperature of 35 C.
Step 6
Pudding shift in a bowl, top with slices of mango, sliced ​​thin slices of coconut and make a point of condensed milk. Sprinkle with citrus zest.

Lime and coconut rice pudding with mango

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