A flavourful baked rice pudding with layers of spicy mango jam. Made with coconut milk, making it vegan friendly. So easy to make, it’s a great week night dessert!
They always say that you should go grocery shopping with a list and stick to it (only deviating for a better deal on something you need), and for budget purposes that’s definitely a good idea! I don’t know who “they” are, but they’d probably be very disappointed with my shopping habits! I definitely go with a list in mind, but I usually get distracted by offers and random products, I usually end up coming home with a lot of things I never planned to buy. And while that may not be too kind of my bank balance, it does usually end up producing yummy recipes! This rice pudding is one of those times – I was shopping in Aldi and saw pudding rice and thought to myself “hmm I should make rice pudding soon” so I put a bag in my trolley! That pudding rice proceeded to sit in my cupboard for months, unopened – until it eventually met it’s destiny in the form of this delicious Spicy Mango Layered Rice Pudding!
I’m a big fan of mangoes, nothing screams summer like enjoying a sweet and juicy mango fresh from the market! I love to bake with them too, they really up the summer factor of any sweet or savoury dish, don’t you think? Some of my favourites include this Mango Mascarpone Tart and this Mango Banana Bread, both simple to make and absolutely bursting with yummy mango! One of my all time favourite mango recipes though is this Spicy Mango Jam, the sweet and spicy combination is just to die for. It’s amazing spread on toast or with cheese toast, but I couldn’t resist baking with it too! I had a number of ideas, but a layered rice pudding jumped out at me when I stumbled across that forgotten bag of pudding rice – a simple dessert with amazing flavours, what could be better than that? And I wasn’t disappointed!
- 100g pudding rice
- 25g lemon ginger coconut sugar (or regular coconut sugar/brown sugar)
- 25g white sugar
- 700ml coconut milk
- 1/4 tsp cinnamon
- 200g + 2 tbsp spicy mango jam, divided (recipe link below)
- Fresh mango slices to serve, optional
- Preheat oven to 150C/300F. Grease a 1 litre round baking dish.
- Rinse the pudding rice and shake out excess water, add to dish with the sugars. Stir through the milk. Stir in the cinnamon and 2 tbsp jam.
- Bake for 2 hours, until the rice has absorbed most of the milk and it's set, but still wobbly.
- Put a layer of jam in the bottom of your serving glasses/dishes, about 2 tbsp each. Add a thick layer of rice pudding, then another layer of jam, followed by another layer of rice pudding. Top with a dollop of jam and some fresh mango slices.
- Can be served warm or cold.
- Can be made ahead of time, store in fridge in baking dish until ready to serve. If serving warm, reheat in the baking dish in oven before spooning into dishes.
- Can also be made with any jam of your choice, or by itself.
- Best served within 2 days of baking. Store covered in fridge.
I made this with coconut milk because not only does it give it a delicious, creamy texture but I definitely don’t have enough enough vegan friendly desserts on this blog. And this is a great recipe to start with, nobody will miss the dairy – it’s so creamy and delicious, you can’t go wrong! I used my spicy mango jam in this layered rice pudding, which is really easy to make and definitely worth it – but if you like, you can totally make this with any flavour jam you like. It would be really great with raspberry or apricot. You could also skip the jam all together, the rice pudding by itself is absolutely divine! You could even serve it with some fresh fruits, it would be amazing in fact – whatever works for you and your cupboard’s supplies, it’s gonna be delicious with this base! Customizable desserts are my favourite kind of dessert, especially for a good weeknight dessert, because who has time to pop to the shops for a missing ingredient in the middle of a busy week?
Personally, I much prefer this Spicy Mango Layered Rice Pudding served warm – it works so well with the subtle cinnamon and caramelised coconut sugar flavours, but it can definitely be served cold too. In fact, my mum will only eat rice pudding if it’s cold – so it’s all a matter of personal preference. A little note about the coconut sugar too – it works beautifully in this layered rice pudding, it’s a raw sugar that’s a great replacement for refined brown sugar. I use one called Ginger Kiss, which has subtle flavours of lemon and ginger, it’s so good! Regular coconut sugar is good too, you can find it in health stores and on Amazon, but if you can’t get your hands on any don’t worry – brown sugar will work just the same!
I really hope that you’ll try this recipe out, with how delicious and simple to make it is – you really can’t go wrong! Are you a warm or cold kind of rice pudding person? Let me know in the comments below! And if you do try out this recipe, I’d love to hear how you got on – either comment below, or tag me in photos @GiraffesCanBake on twitter, instagram and facebook!
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