Coconut, Almond & Mango Rice Pudding

Ingredients

Serves: Approx. 18 (4oz servings)

• For the Rice Pudding
• 310g Arborio rice
• 185g vegan sugar
• 340g coconut milk
• 1030g almond milk
• 7g fresh ginger, grated
• 1 tbsp mandarin zest
• 1 star anise pod
• 115g almond milk
• 115g coconut milk
• 1 tsp lime zest


• For the Garnish
• Toasted sesame seeds
• Diced fresh mango
• Sweetened shredded coconut
• Toasted sliced almonds

Preparation

1. In a large pot, combine the rice, sugar, 340g coconut milk, 1030g almond milk, ginger, mandarin zest, and star anise. Bring to a boil, stirring frequently.
2. Reduce the heat and simmer for 30 to 40 minutes, stirring often, until the rice is almost fully cooked.
3. Add the remaining 115g almond milk, 115g coconut milk, and lime zest.
4. Continue to cook until the rice is tender and the mixture is creamy.
5. Remove from heat and portion into serving dishes.
6. Garnish each portion with sesame seeds, mango, coconut, and sliced almonds.