How to make Rice Pudding | COCONUT MANGO RECIPE

LAY HO MA everyone! Just when you thought that rice was only for fried rice (jk). With a little bit of patience, you can make this incredible dessert that's delicious and comforting. Join me in today's episode and learn how to make coconut rice pudding from scratch. Let's begin.

Ingredients:
1/2 cup sushi or jasmine rice
1 1/2 cups full fat coconut milk
1/2 cup taro
3 tbsp cane sugar
2 tsp vanilla extract
2 cups water
1 mango
pinch of salt

Directions:
1. Rinse and drain the rice 1-2 times to get rid of some of the excess starch
2. Peel and chop the taro into thin slices
3. Heat up the rice, taro, sugar, salt, vanilla, and coconut milk in a saucepan on medium high heat
4. Stir occasionally to prevent anything from sticking to the bottom of the pan
5. Reduce the coconut milk by cooking it for 30-45min while stirring every 5min
6. Add the water, and continue stirring every 5min or so for another 25-30min (or until your preferred consistency)
7. Serve hot or keep in the fridge to serve cold the next day
8. Top with fresh chopped mango


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.


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