Vanilla Rice Pudding with Mango
recipe

A delicious and refreshing vanilla rice pudding served cold with diced mango. This elegant dessert is perfect for an Easter table or any special occasion.
Preparation Time: 30 minutes + chilling
Serving Size: 4 servings

Ingredients:

- 1 cup rice
- 2 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla sugar
- 1/4 teaspoon salt
- 1 ripe mango

Instructions:

1. Rinse the rice in cold water and drain.
2. In a saucepan, bring the milk to a boil. Add the rinsed rice, sugar, vanilla sugar, and salt.
3. Cook on low heat for about 20 minutes or until the rice is tender and the mixture has thickened, stirring occasionally to prevent sticking.
4. Remove the saucepan from the heat and let the rice mixture cool to room temperature.
5. Dice the mango into small pieces.
6. Once the rice pudding has cooled, layer it in serving dishes with the mango cubes.
7. Chill the dessert in the refrigerator for at least 1 hour before serving.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 6 g
- Carbohydrates: 35 g
- Fat: 5 g
- Sugars: 15 g

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