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Senegalese coconut rice pudding—called sombi—usually has a porridge-like consistency and is eaten as a snack or for breakfast. This version is a little thicker and meant to be enjoyed as a dessert, as it's paired with diced mango that is gently cooked in caramelized honey.
Pro Tip: Don't stir the mango too often as it cooks; each time the lid is removed, steam escapes. This can dry out the mango too quickly and cause it to scorch.
To make 2 cups cooked long-grain rice, rinse and drain ¾ cup long-grain white rice, then combine with 1 cup water in a small saucepan. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Transfer the rice to a parchment paper–lined baking sheet or large plate and cool to room temperature (or use cold leftover rice).
Bonus: Kitchen Gadget Pro and Chef Christopher Kimball shows off a mango pitter in the video above that will make this recipe even easier to whip up.
For more of his favorite cooking gadgets that make veggies more fun (and recipes that put them to work), check out:
...a citrus spritzer for Masala-Rubbed Blackened Salmon.
...a citrus peeler for Bitter Greens & Orange Salad.
...a multi-purpose peeler for Roasted Sweet Potatoes with Toasted Spices.
...a ginger grater for Triple Ginger Scones With Chocolate Chunks.
Ingredients
- 2 tablespoons honey
- One 14- to 16-ounce ripe mango, peeled, pitted and cut into ½-inch chunks
- Kosher salt
- 1 tablespoon lime juice
- ½ cup unsweetened shredded coconut
- One 14-ounce can coconut milk
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups cooked long-grain white rice
Yield
Serves: 4
Preparation
In a 10-inch nonstick skillet, cook the honey over medium-high without stirring for 2 minutes; it will bubble vigorously and smell lightly caramelized. Stir in the mango, ¾ cup water and ¼ teaspoon salt, then bring to a simmer. Cover, reduce to medium-low and cook, stirring only occasionally, until very tender and the moisture has completely evaporated, 25 to 30 minutes. (If most of the liquid has evaporated after about only 15 minutes but the mango is still firm, reduce to low to prevent scorching.) Off heat, stir in the lime juice.
Meanwhile, in a medium saucepan, toast the coconut over medium-high, stirring occasionally, until golden brown, 1½ to 2 minutes. Stir in the coconut milk, sugar, vanilla and ½ teaspoon salt, then bring to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Remove ¼ cup of the coconut mixture and set aside. Add the rice and 1 cup water to the saucepan and stir to combine. Cook over medium, stirring frequently, until the liquid is absorbed and the rice is creamy, 15 to 20 minutes. Remove from the heat and let cool for 15 minutes.
Spoon the rice pudding into serving bowls, top with the mango and drizzle with the reserved coconut mixture. Serve warm.