Rice Pudding with Ginger, Amaranth, and Mango
Rice Pudding with Ginger, Amaranth, and Mango is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan.
Scrape in seeds from vanilla beans; add pods.
Bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes.
Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer.
Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface.
Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill.
Bring to room temperature before serving.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes.
Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon.
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
