Vietnamese Coconut Lime Rice Pudding with Mango (Xôi xoài)
Prep Time
25 mins
Cook Time
1 hr 15 mins
Course:
Dessert
Servings: 4 servings
Ingredients
- 1/4 cup White Sugar Or sugar substitute like Swerve
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Cardamom, plus more for serving
- 1 13 oz. Can of Coconut Milk Do not use light coconut milk as it will result in a watery consistency and flavor. Use full-fat coconut milk (but not coconut cream)
- 1/2 cup White rice (Arborio rice works great too) Rinse the rice under cold running water for 20-30 seconds; drain well
- 1 Lime, Zested & half juiced
- 2 tsp Vanilla Extract
- 1/4 cup Mango cut up into chunks I love using frozen mango for this because it's so much easier than peeling and chopping!
- 1/4 cup Shelled, roasted pistachios (optional) I used sliced almonds because that's what I had handy!
- 2 1/2 cup Water
Instructions
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Heat oven to 350F with a rack in the middle position
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In a bowl, mix together the sugar, salt and cardamom; set aside
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In a large pot, stir together the coconut milk and 2 1/2 cups of water; bring to a boil over medium-heat
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Once the water and milk is boiling, stir in the rice, sugar mixture and lime zest. Cut the lime in half and squeeze half the lime into the mixture.
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Cover and transfer to the oven. Bake for 1 hour, until rice is tender and creamy
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Take the rice pudding out of the oven and add the vanilla extract and mix well
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Let cool for 15 minutes. Serve in individual bowls at warm or at room temp
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Garnish with more ground cardamom and chopped mango and/or chopped pistachios