Creamy Rice Pudding with Fresh Mango
Thermomix recipe: Creamy Rice Pudding with Fresh Mango. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 ripe mango (approx. 300g)
- 150 g short-grain rice (pudding rice)
- 1000 g full-fat milk
- 80 g caster sugar
- 1 tsp vanilla extract (or 1 vanilla bean pod, split)
- Pinch of salt
- Optional: ground cinnamon for garnish
Instructions
- Peel the mango and cut the flesh into small dice. Set aside for garnish.
- Insert the butterfly whisk into the clean Thermomix bowl.
- Add the short-grain rice, milk, caster sugar, vanilla extract (or vanilla bean pod), and a pinch of salt to the bowl.
- Cook for 45 minutes / 90°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
- After 25 minutes of cooking, pause the machine. Carefully scrape down the sides and bottom of the bowl with a spatula to ensure even cooking and prevent sticking. Check the consistency; if it appears too thick, you may add a splash (50-100g) of extra milk. Continue cooking.
- Once cooking is complete, carefully remove the butterfly whisk. Stir the rice pudding gently with a spatula to ensure it is well combined and creamy.
- Let the rice pudding rest in the bowl for 5-10 minutes to thicken further as it cools slightly.
- Serve the creamy rice pudding warm or cold, topped generously with the fresh diced mango. Sprinkle with ground cinnamon if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.