Arroz Con Leche (Rice Pudding) and Mango Jelly

 

Rice Pudding and Mango Jelly

The basic arroz con leche pudding can be enjoyed hot and cold. Leftovers make a great breakfast. Feel free to use less sugar or if you like some stevia instead. You could also use orange peel instead of lemon.

Ingredients

For arroz con leche jelly layer:

For mango jelly layer:

  • 1 ripe mango, cut into chunks
  • 1/4 cup boiling water
  • 1 tsp gelatine

Method

  1. To make arroz con leche layer: place rice, milk, cinnamon quill and lemon zest in a medium saucepan. Bring to a boil then simmer, stirring often, for about 20 minutes.
  2. Add sugar and cook for a further 15 minutes, stirring regularly. While the pudding is still hot, remove cinnamon quill and lemon peel. Mix gelatine with a little hot water and add to the rice. mix everything together.
  3. Spoon mixture into moulds leaving about 1cm of space for the mango layer. Allow the rice layer to chill in the fridge for about an hour.
  4. To make the mango layer: mix gelatine with boiling water until it dissolves. Add mango chunks (and juices) and mix. Top the rice layer with the mango jelly, place in the fridge and chill for another couple of hours.
  5. To serve: release jelly from the moulds and serve with some whipped cream, a sprinkling of cinnamon or just on its own. Makes 2.

Recipe by Martyna Angell, The Wholesome Cook.

Ingredients for Arroz Con Leche (Rice Pudding) and Mango Jelly

Lemons (each)

Product of Australia

$1.19 ea
$6.99

Mangoes Calypso (each)

Product of Australia

$2.29 ea

Mangoes Honey Gold (each)

Product of Australia

$3.29 ea

Mangoes Imperfect Pick Value Range (min 500g)

Product of Australia

$0.52 ea
$1.49

Mangoes KP Large (each)

Product of Australia

$3.29 ea

Mangoes Kensington Pride (each)

Product of Australia

$2.50 ea

Mangoes R2 E2 (each)

Product of Australia

$2.99 ea

Mangoes R2 E2 Large (each)

Product of Australia

$3.29 ea