- 2 1/2 quarts whole milk
- 2 cups short-grain rice (14 ounces)
- One 14-ounce can unsweetened coconut milk
- 1 vanilla bean, split and seeds scraped
- 2 tablespoons poppy seeds
- 1 1/4 cups sugar
- 1/2 cup heavy cream
- Finely grated zest of 1 lime
- 6 ripe mangoes—peeled and cut into 1-inch dice
How to make this recipe
- In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.
- Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.
A dessert-style Chenin Blanc's citrus-blossom scent and honeyed character go well with both this luscious rice pudding and its mango topping. South African producers take advantage of the grape to produce bottlings that are golden, fruity and aromatic.