Ginger Mango Rice Pudding

Ginger Mango Rice Pudding (from Big Vegan by Robin Asbell)


1 cup short grain brown rice

2 cups water

1 1/2 cups coconut milk

1/2 cup palm or brown sugar

3 oz. dried mangoes, chopped

1/2 cup crystallized ginger, chopped

1 tsp. vanilla extract

1 pinch salt

1 tablespoon cornstarch


  1. In a medium saucepan, combine the rice and 2 cups of water and bring to a boil over high heat. Reduce the heat to low, then cover tightly and cook for 40 minutes. Stir in 1 cup of the coconut milk, the sugar, mangoes, ginger, cinnamon, vanilla and salt. Cover and cook until most of the liquids are absorbed, about 10 minutes.

2. In a cup, whisk the remaining 1/2 cup coconut milk with the cornstarch. Stir into the pot of rice and keep stirring until it is thick, about 5 minutes or more. Transfer the rice pudding to a serving bowl or individual bowls and let it cool, or refrigerate if desired, before serving.