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Mango Rice Pudding
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla or regular milk in place of soy. —Melissa McCabe, Victor, New York
Ingredients
- 2 cups water
- 1/4 teaspoon salt
- 1 cup uncooked long grain brown rice
- 1 medium ripe mango
- 1 cup vanilla soy milk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Chopped peeled mango, optional
Directions
- 1. 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.
- 2. Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork.
- 3. Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally.
- 4. Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.
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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