Recipes Lime-Scented Poppy-Seed Rice Pudding with Mango 1.0 (2,789) Add your rating & review For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it's a staple food. Here, Marcus Samuelsson uses it to create an utterly luxurious pudding, brightening the creamy flavor with grated lime zest, vanilla and cubes of fresh mango. More Pudding Recipes By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Updated on November 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 2 hrs Yield: 12 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 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. Make Ahead The rice pudding can be refrigerated overnight. Serve chilled or at room temperature. Suggested Pairing 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. Rate it Print