If you’ve got leftover white rice in the fridge from the night before, this is an easy breakfast, dessert, or snack option to whip up for your kids. Complete nutrition can be sweet, and without all the added sugar. Pack in heart-healthy fats and 20+ essential vitamins and minerals with this delicious treat your mango-loving kids will devour!
Makes: About 3 cups total or 6 ½-cup servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 25 minutes (includes chill time)
For the pudding:
1 13.5-ounce can coconut milk
¼ cup maple syrup
2 cups cooked white rice
¼ teaspoon salt
2 servings (10 scoops) Else Mango & Chia Plant-Powered Kid’s Shake Mix
½ cup unsweetened almond milk
1 teaspoon pure vanilla extract
2 fresh mangos, peeled and chopped
2 tablespoons toasted shredded coconut, optional
- Stir coconut milk, maple syrup, cooked white rice, and salt together in a medium saucepan set over medium-high heat. Bring the mixture to a low boil, then reduce the heat to medium-low and simmer until thickened, about 10 to 15 minutes. Stir the mixture frequently to prevent the bottom from scorching.
- Whisk Else Mango & Chia Shake Mix into the almond milk in a small bowl or measuring cup and stir into the rice mixture. Cook for an additional 3 to 4 minutes, stirring frequently. Remove the pot from the heat and stir in the vanilla extract.
- Transfer rice pudding to a covered storage container and refrigerate for at least 2 hours.
- To serve, layer ½ cup of pudding with fresh chopped mango in serving bowls and garnish with toasted coconut, if desired.
Note: To save time and dishes, you can use frozen microwaveable rice. Leftover rice also works.
For ½ cup rice pudding with approximately ⅓ cup chopped mango
Fat: 15 grams
Saturated Fat: 11 grams
Cholesterol: 0 milligrams
Sodium: 142 milligrams
Carbohydrate: 42 grams
Fiber: 4 grams
Sugar: 18 grams
Added Sugar: 9 grams
Protein: 8 grams