Wild Rice & Coconut Pudding Recipe
w / mango, puffed rice & berries ve gf
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Ingredients
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Wild Rice Pudding
Mango Purée & Fruit
Crunch & Garnish
Method
Wild Rice Pudding
- 1
Rinse and cook rice
Rinse 1 cup wild rice under cold running water until the water runs clear. Drain. In a medium saucepan combine the rinsed wild rice and 3 cups water. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover and cook until the grains split and are tender, about 40–50 minutes. Check after 30 minutes and add a splash more water (up to 1/2 cup) if liquid is fully absorbed but rice is still firm.
- 2
Simmer with coconut
When rice is tender and most water is absorbed, pour in 2 cups coconut milk and 1 cup coconut cream. Stir, bring to a low simmer and cook uncovered for 10–15 minutes, stirring occasionally so the mixture thickens and rice becomes creamy. If the pudding gets too thick, stir in up to 1/4 cup additional coconut milk or water to reach a spoonable consistency.
- 3
Sweeten and flavor
Remove from heat. Stir in 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon salt and 1 teaspoon ground cardamom (if using). Taste and adjust sweetness or salt. Let the pudding cool for 10–15 minutes; it will thicken further as it cools.
Mango Purée & Fruit
- 4
Make mango purée
Place 1.5 cups diced ripe mango and 1 teaspoon lemon juice in a blender or food processor. Purée until smooth. Taste and add a little more lemon juice or a teaspoon maple syrup if the mango needs balancing. Transfer to a bowl and refrigerate until ready to assemble.
- 5
Prepare berries
Rinse and gently pat dry 1 cup mixed berries. If using strawberries, hull and slice them. Keep berries refrigerated until plating.
Crunch & Garnish
- 6
Toast shredded coconut (optional)
If using shredded coconut, spread 2 tablespoons on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until lightly golden. Watch closely to avoid burning. Let cool.
- 7
Assemble and finish
Spoon warm (or cooled) wild rice coconut pudding into serving bowls (about 3/4 cup pudding per serving). Spoon 2–3 tablespoons mango purée over each portion or create a swirl. Arrange mixed berries on top or to the side. Sprinkle 1 tablespoon puffed rice and about 1 teaspoon toasted shredded coconut over each portion for crunch. Finish with a light scattering of lime zest and garnish with 1–2 mint leaves per bowl.