Orange Anglaise Mango Rice Pudding
This rice pudding is a bright, fruity dessert, perfect for entertaining in the spring or summer. The orange and mango flavors join together to make a delicious treat.
What you need to get
4-5 Navel oranges
4 large Egg
3 tablespoons Granulated sugar (adjust the amount based on how sweet your oranges are)
2 cups Milk, room temperature
1 package Veetee Thai Jasmine Rice
2 tablespoons Granulated sugar
1/4 teaspoon Salt
1 cup Small diced fresh mango
1/3 cup Chopped nuts of your choice
1/4 cup Toasted coconut chips
What you need to do
1. Make orange anglaise. Juice oranges (you need 1.5 cups juice). Zest oranges (you need 2 teaspoons zest). Juice lemon (you need 2 teaspoons). Put both juice in a microwave safe bowl. In a medium bowl, beat together eggs and granulated sugar. Take 1/4 cup of the juice mixture out of the bowl and whisk into the egg mixture bowl until combined. Heat the rest of juice mixture in a microwave until warmed up (20-25 seconds). Then transfer the juice mixture into the egg mixture bowl and whisk well. Put the mixture into a saucepan straining through a strainer. Cook over medium-low heat stirring constantly until slightly thickened like saucy (10-12 minutes). Remove the saucepan from the heat and strain through a strainer into another bowl.
2. Make mango rice pudding. In another saucepan, put milk, rice, granulated sugar and salt, and stir to combine. Heat over medium heat and cook stirring constantly (when small bubbles start to appear, reduce heat to medium-low) until rice is tender and the liquid is absorbed (4-5 minutes). Stir in orange anglaise, orange zest, mango and nuts until combined.
3. Divide the rice pudding among 4 servings. Top with toasted coconut chips. Serve as warm pudding or refrigerate until chilled then serve as chilled pudding, your preference.