In a medium saucepan, combine rice and water. Cook according to package instructions.
Stir in coconut milk, sugar and salt. Simmer uncovered on low for 10 minutes, stirring frequently. The pudding should thicken; continue cooking for 2-5 minutes if needed.
Remove from the heat and let cool for 10 minutes, stirring occasionally. It will thicken as it
cools. Transfer the warm pudding to a mixing bowl. Fold in orange zest and continue to
cool. Refrigerate until ready to serve.
Remove from the refrigerator 30 minutes before serving. Divide the pudding into individual
serving dishes. Top with diced mango and coconut. Makes 8 servings.
Thai-Style Coconut Brown Rice Pudding with Mango
Lundberg Family Farms
2 cups Lundberg Organic
short-grain brown rice
3¼ cups water
2 13.5-ounce cans coconut milk
¼ cup granulated sugar
½ teaspoon sea salt
2 tablespoons freshly grated orange
zest
2 yellow mangoes, diced
¼ cup sweetened coconut flakes, lightly
toasted (optional)
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