COOKBOOK: Mag Recipe

RATE: ❤️❤️👌🏻👌🏻💲💲

For the first time EVER I find a recipe that makes more than what is specified on the recipe. The recipe states it makes 6 cups, I can confirm that it makes up 15 cups, as a matter of fact, there was so much that I served it in small bowls to get the most out of it. We were going to have rice pudding for a week!

I can give or take on a rice pudding. Coconut with mango on the top was enticing. Erica loved it! Easy enough to make but there is a long waiting factor before you can serve. Too much effort for a dessert that didn’t have the wow factor.




1 cup Jasmine Rice (long grain)

2 eggs

2/3 cup caster sugar

1/3 cup custard powder

1 tablespoon vanilla extract

1 x 400ml can coconut milk

3/4 cup milk

extra 1/2 cup of sugar

1 cup shredded coconut

1/2 cup thicker cream

1 mango or canned mango (sliced)

Place rice in a colander. Since with cold water to remove any discolouration. Add rice to a large pan of boiling water, boil gently. Cook until just tender (please refer to package cooking instructions). Drain well. Set aside.

Whisk eggs, sugar, custard powder and vanilla extract in a large bowl until light and creamy.

Combined coconut milk, milk and extra sugar in a large pan. Stir over low heat, without boiling and until sugar dissolves. Remove from heat. Gradually whisk hot milk into egg mixture. Stir in rice. Transfer mixture into a large bowl and refrigerate several hours or overnight.

Serve pudding topped with mango slices and extra coconut. Decorate with mint leaves.


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