Tropic and creamy rice pudding with mango a la francaise
Flavours and more
Most times in my life, I ate homemade rice pudding made by my grandmother. Unfortunately, she hasn’t been with us for a long time now. With her passing, homemade rice pudding had gone, too.
Sometimes I reminisce about the flavour of that homemade rice pudding and I wish to make it and satisfy my senses.
- 500 gr water
- 200 gr round grain rice
- 1l whole milk
- 2 vanilla pods
- 100 gr sugar
- 1 gr soli
- 250 ml 35% sweet cream
- MANGO CREAM:
- 150 gr mango puree
- MANGO CREAM:
- 150 gr mango puree
- 40 gr sweet cream
- 45 gr sugar
- 12 gr starch
- 2 leaves of gelatine
- Mix rice and water and cook for 5 minutes more after boiling. Strain, remove water, put rice in boiling milk.
- Cut vanilla pods in half, pick grains with a knife, put them in milk together with pods and cook together with rice until 85% of milk is cooked.
- After that, remove vanilla pods, remove cooked rice from the stove and cover the pot to cool down.
- Soak gelatin leaves in cold water and leave them for about 20 minutes.
- Mix dry ingredients sugar (45 gr) and starch in one bowl. In the other one, mix wet ingredients, mango puree and sweet cream (40 gr). Then, mix them together and cook for about 10 minutes on medium temperature.
- Once you're done cooking, add strained gelatin leaves and mix well until the gelatin is completely melted.
- Take the mango puree off the stove and leave it too cool down.
- While mango puree and rice pudding are cooling down, mix 250 ml of sweet cream into whipped cream. Mix that cream into the cold rice pudding by hand.
- Pour the rice pudding into glasses and add mango puree like in pictures.
- It looks very exotic and nice if you decorate glasses with rice pudding and mango puree with edible flowers.
- All that's left to do is to enjoy every bite.
Living in France, the French taught me how it is still possible to keep tradition. Tradition of small crafts, small manufacturers with unique products and traditional dishes and pastries.
In France, rice pudding is very important so it’s easy to find it in stores. I didn’t make it for myself, but I often bought it (it was so good that I became obsessed with one creamy rice pudding with a rich vanilla flavour).
This creamy one was an inspiration for this mango rice pudding, and the scent took me back to the time of my grandma’s rice pudding.
As the years go by, we reminisce about things and events from childhood, evoke memories and want to return the scents of the time. Are we actually trying to bring back our youth and moments of happiness with this? The times we were carefree, or so it seemed to us. But somehow, this feeling exists within all of us, doesn’t it? Tell me I am not alone in this.
Mango rice pudding
The tastiness and creaminess of rice pudding depends mostly on the quality of ingredients you use. Rice pudding can be made from low fat milk, some other type of rice, vanilla flavour, but it can’t be as good, creamy and tasty if you are going to economize on the quality.
This is why this rice pudding is made from 35% fat sweet cream, two vanilla pods, round grain rice and ripe mango. If you put white chocolate to melt in the warm, cooked rice pudding, you will get a true bomb.
Th first thing you should make is mango puree. For that, you will need a couple of ripe mangoes, I would say 3-4 on average. But, there is a substitute for that, too. The one I used is of very good quality and I came across it in the kitchens of French restaurants.