When visiting friends or family, I always like to cook at least one meal for them. It shows love and care and takes the pressure off eating out all the time.
When I visited my friends Jenn and Luis in Richmond for 4th of July weekend, some of the things I packed with me were a vanilla bean, a pretty metal bowl, and carnaroli rice because I was planning on making a version of Robyn Webb's COCONUT CARNAROLI RICE PUDDING. That was one of my favorite recipes I made and photographed during the two years of freelancing for Robyn, and I was sure Jenn would like it as well.
But of course I made a few changes to make that recipe my own: Mango Rice Pudding Recipe: Comfort Food at Home.
Mango Rice Pudding Recipe: Comfort Food at Home
Adapted from Robyn Webb
3/4 cup Belaria Superfine Carnaroli Rice
2 cups almond milk
2 cup coconut milk
1/4 cup sugar
1 vanilla bean, split
1 mango, peeled, sliced
1. In a heavy bottomed pan combine rice, two types of milk, sugar and vanilla bean. Bring to a gentle boil, then lower the heat and continue to cook for 30 to 40 minutes, making sure to stir the rice every 10 minutes.
2. Once the rice is cooked through, remove the vanilla bean and serve topped with mango slices.
This is such a great and easy dessert. I love the specks of vanilla bean in the rice pudding and the contrast of sticky hot rice with cold mango.
By the way, I used one of my blouses as the fabric for the photo: creative, yes? :)
Have a great weekend!