John Myers
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Dessert: Rice Pudding with Mango Compote
The perfect dessert: rice pudding with mango compote recipe with a picture and simple step-by-step instructions.
* for the compote
- 1 piece Fresh mango
- 100 ml Water
- 50 g Raw cane sugar
- 1 pinch Vanilla powder
* for the rice pudding
- 500 ml Milk
- 2 tbsp Sugar
- 0,5 tsp Tonka vanilla sugar … RZ in my KB
- 1 pinch Salt
- 125 g Rice pudding
- For the compote, remove the mango from the core, peel and cut into pieces.
- Put this in a saucepan with water, sugar and vanilla powder. Bring to the boil over medium heat and cook until the mango pieces are soft (varies depending on the variety and degree of ripeness).
- Then turn off the stove, remove the lid from the pot and slowly let the mango compote cool down.
- For the rice pudding, put all the ingredients together in a saucepan, bring to the boil while stirring and then leave to swell with the lid on at the lowest temperature for about 30-40 minutes.
- The rice pudding can be eaten warm or let it cool down, as desired. Put this in the middle of a plate and put the compote all around or put the rice in a dessert bowl and mango compote on top.
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