Vietnamese No-Bake Coconut and Mango Rice Pudding

Vietnamese · Summer · 60 min · Serves 4 · By Lesapor Test Kitchen

This no-bake Vietnamese-inspired dessert is perfect for summer. It's light, refreshing, and requires minimal effort. The combination of coconut milk and ripe mango provides a tropical twist on traditional rice pudding. Serve it chilled for a cool treat.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 can coconut milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ripe mango, diced
• Flaky sea salt, to taste

Method

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce to low, cover, and cook for 10-12 minutes until the water is absorbed and the rice is tender.
3. In a separate bowl, mix the coconut milk, granulated sugar, and vanilla extract until the sugar is dissolved.
4. Once the rice is cooked, gently stir in the coconut milk mixture. Cook over low heat for 5 minutes, stirring frequently, until the mixture thickens slightly.
5. Remove from heat and let it cool to room temperature. Then refrigerate for at least 30 minutes to chill.
6. To serve, divide the chilled rice pudding into bowls and top with diced mango and a pinch of flaky sea salt.