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Lime-Scented Poppy-Seed Rice Pudding with Mango

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Lime-Scented Poppy-Seed Rice Pudding with Mango

  • make ahead MAKE-AHEAD
ACTIVE TIME: 30 MIN
TOTAL TIME: 2 HRS PLUS COOLING TIME
SERVES: 12
For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it’s a staple food. Here, Samuelsson uses it to create an utterly luxurious pudding, brightening the creamy flavor with grated lime zest, vanilla and cubes of fresh mango.
ingredients
  • 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
directions
  1. 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.
  2. 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.

MAKE AHEAD The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

WINE 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—which grow a lot of Chenin—take advantage of the grape to produce bottlings like the golden, fruity 2004 Fairview La Beryl Blanc and the aromatic 2005 Noble Late Harvest from Rudera.

Recipe by Marcus Samuelsson
From The New Harlem Renaissance
This recipe originally appeared in November, 2006.