Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango Recipe

By
Leela Punyaratabandhu
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.
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Updated August 30, 2018
Leela Punyaratabandhu

An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves are used here to add scent and color; they are completely optional.

Note: Thai jasmine rice works best in this recipe, but you can use any long grain rice except basmati which is too low in starch for this application. Make sure you do not rinse the rice; we need all the starch we can get from it to create the desired texture and consistency.

Recipe Details

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango Recipe

Prep 5 mins
Cook 40 mins
Active 15 mins
Total 45 mins
Serves 4 servings

Ingredients

  • 2 frozen pandan leaves (9g), thawed and roughly chopped

  • 1 1/2 cups (355ml) coconut milk

  • 1 cup (190g) raw Thai jasmine rice

  • 1 cup (200g) granulated sugar

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 4 ripe Ataulfo mangoes (about 2 pounds), peeled and sliced

Directions

  1. In a blender, process pandan and coconut milk until thoroughly blended, about 30 seconds. Pour mixture through a fine mesh strainer set in a medium bowl; discard strained pandan. Set aside.

  2. In a 2-quart saucepan, combine rice and 1 1/4 cups (295ml) water and bring to a boil over high heat. Reduce heat to the lowest setting, cover pot, and allow rice to slowly absorb all the water, about 10 minutes.

  3. Stir in pandan-coconut mixture, sugar, and salt. Bring to a boil over medium heat and continue to cook, stirring constantly, for 2 minutes. Remove from heat and let rice pudding sit, covered and undisturbed, for 10 minutes. Stir once and let the rice pudding sit, covered, for another 10 minutes (you can cool the rice pudding to room temperature if you desire).

  4. To serve, divide rice pudding between 4 individual bowls and top with sliced mangoes.

This Recipe Appears In

Nutrition Facts (per serving)
559 Calories
19g Fat
101g Carbs
5g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 559
% Daily Value*
Total Fat 19g 24%
Saturated Fat 16g 81%
Cholesterol 0mg 0%
Sodium 280mg 12%
Total Carbohydrate 101g 37%
Dietary Fiber 5g 17%
Total Sugars 78g
Protein 5g
Vitamin C 104mg 519%
Calcium 56mg 4%
Iron 4mg 22%
Potassium 707mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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