Chilled Ambrosia Rice Pudding

Name: Chilled Ambrosia Rice Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 175 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 cup white rice (uncooked); 2 cups water; 400 ml coconut milk (full-fat); 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 cup pineapple chunks (drained); 1 cup mandarin oranges (drained); 1/2 cup sweetened shredded coconut; 1 cup mini marshmallows

175 min 6 servings Medium

All Recipes

A delightful twist on classic rice pudding, folded with pineapple, mandarin, coconut, and mini marshmallows for a refreshing ambrosia-salad style treat.

Prep

20 min

Cook

35 min

Total

175 min

Servings

Difficulty

Medium

Ambrosia Rice Pudding is a delightful fusion of two beloved desserts: classic rice pudding and ambrosia salad. This chilled treat combines creamy rice pudding with the refreshing flavours of pineapple, mandarin oranges, shredded coconut, and mini marshmallows. It's perfect for those who enjoy a bit of tropical flair in their desserts. This version of rice pudding is designed to cater to both traditionalists and those looking for a new twist on an old favourite. By folding in these ambrosia-inspired ingredients, you create a dessert that is both comforting and exciting, appealing to all ages and palates.

Instructions

Cook the rice

Rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium-sized saucepan. Bring to a boil over medium-high heat, then reduce to low and cover. Cook for 15 minutes or until the water is absorbed.

Pro tip: Don't lift the lid while the rice is cooking to ensure even cooking.

Prepare the pudding base

Add coconut milk, sugar, and vanilla extract to the cooked rice. Stir to combine and bring to a gentle simmer over medium heat. Cook, stirring frequently, for about 20 minutes until thickened.

Pro tip: Use a heavy-bottomed pot to prevent the mixture from scorching.

Cool the pudding

Transfer the pudding to a large bowl and allow it to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours to chill.

Pro tip: Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.

Fold in the ambrosia ingredients

Once chilled, gently fold in the pineapple chunks, mandarin oranges, shredded coconut, and mini marshmallows until evenly distributed.

Pro tip: Be gentle to prevent breaking the fruit pieces.

Final chilling

Return the pudding to the refrigerator for another 30 minutes to allow the flavours to meld together.

Serve

Spoon the chilled Ambrosia Rice Pudding into individual serving bowls and enjoy!

Pro tip: Garnish with extra shredded coconut or a cherry on top for added presentation.

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Tips & Tricks

Ensure the rice is fully cooked before mixing it with other ingredients to avoid a crunchy texture.
Use full-fat coconut milk for a creamier pudding.
Adjust the sweetness by adding more or less sugar according to your taste.
Chill the pudding thoroughly for the best texture and flavour.

Frequently Asked Questions

What is Ambrosia Rice Pudding?

Ambrosia Rice Pudding is a dessert that combines the creamy texture of rice pudding with the tropical flavours of ambrosia salad, including pineapple, mandarin, coconut, and marshmallows.

How many calories are in Ambrosia Rice Pudding?

Each serving of Ambrosia Rice Pudding contains approximately 350 calories.

Can I make Ambrosia Rice Pudding ahead of time?

Yes, you can prepare Ambrosia Rice Pudding a day in advance. Store it in the refrigerator and serve chilled.

How long does it take to make Ambrosia Rice Pudding?

The total time to make Ambrosia Rice Pudding is about 175 minutes, including cooking and chilling time.

What can I substitute for coconut milk in Ambrosia Rice Pudding?

You can substitute coconut milk with whole milk or a non-dairy milk alternative, but the flavour and creaminess will vary.

Serving Suggestions

Serve this Ambrosia Rice Pudding chilled as a refreshing end to a summer meal or as a sweet afternoon snack. Pair it with a cup of herbal tea or a light white wine to complement the tropical flavours. This pudding can be made a day ahead, allowing the flavours to meld beautifully. Store it in an airtight container in the refrigerator for up to three days, but serve it fresh for the best texture.