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Hands up. Who loves rice pudding? And who loves sticky rice with mango ?! I promise you, if your hands are up now, you will definitely love this recipe! Because it combines the classic German rice pudding with the tropical flavors of sticky rice and mango.
By the way: This recipe is not only one hundred percent vegan, it is also a wonderful waste disposer if you’ve cooked too much rice.
Vegan rice pudding Tropical Edition: sticky rice with mango to spoon
So that you too can dream spoon by spoon of your past or future vacation at your next breakfast, I’m sharing one of my absolute favorite dishes with you (#SharingIsCaring).
Ingredients (makes 4 servings):
- 300 – 400 g cooked rice
- 1 can of coconut cream, unsweetened
- 1 ripe mango
- 3 tbsp macadamia nuts
- 2 teaspoons of honey
- 2 tbsp orange juice
- Sea salt flakes as desired
- 1/2 teaspoon cinnamon
Instructions:
- Heat up the cooked rice with the coconut cream in a saucepan over medium heat. Tip: If you don’t have any leftover rice, you can simply cook the rice according to the instructions on the packet and add the coconut cream just before it’s done.
- Keep stirring the rice and sweetening it with 1 teaspoon honey.
- When the rice is warm enough, remove the rice from the heat and add cinnamon to taste.
- Peel and dice the mango.
- Toast the macadamia nuts in a small pan without fat.
- Then add the honey and let it caramelize slightly. Deglaze with orange juice.
- Swirl the macadamia nuts in the honey-orange-caramel until the liquid from the juice has evaporated.
- If you want, you can add a few flakes of salt to the macadamia nuts.
- Arrange the rice pudding in a bowl. Garnish with the mango and the caramelized macadamias.
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Cheers,
💕Cat 💕
Veganer Milchreis mit Mango & Macadamia-Crunch
Ingredients
- 300 – 400 g gekochter Reis
- 1 Dose Kokosnusscreme ungesüßt
- 1 reife Mango
- 3 EL Macadamianüsse
- 2 TL Honig
- 2 EL Orangensaft
- Meersalzflocken nach Belieben
- 1/2 TL Zimt
Instructions
- Den gekochten Reis mit der Kokonusscreme in einem Topf bei mittlerer Hitze erwärmen. Tipp: Falls ihr keine Reisreste habt, könnt ihr den Reis einfach nach Packungsanleitung garen und kurz bevor er fertig ist die Kokosnusscreme hinzufügen.
- Den Reis immer wieder umrühren und mit 1 TL Honig süßen.
- Wenn der Reis warm genug ist, den Reis vom Herd nehmen und mit Zimt abschmecken.
- Die Mango schälen und würfeln.
- In einer kleinen Pfanne die Macadamianüsse ohne Fett anrösten.
- Dann den Honig dazugeben und leicht karamellisieren lassen. Mit Orangensaft ablöschen.
- Die Macadamianüsse im Honig-Orangen-Karamell schwenken, bis die Flüssigkeit des Safts verdunstet ist.
- Wer möchte kann ein paar Salzflocken zu den Macadamianüssen hinzufügen.
- Den Milchreis in einer Schale anrichten. Mit Mango und den karamellisierten Macadamias garnieren.