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A couple of weeks ago, I had these *DING* moments in my head where I imagined all sorts of recipes (only 3…T.T) to try out. It came about when my mother asked me to make rice pudding for her store. I thought…”well if I can make regular rice pudding, I can definitely make MANGO STICKY RICE PUDDING!” MmmmM~Mango Sticky Rice…

But the thoughts didn’t stop there…from there Mango Sticky Rice Pudding became Mango Sticky Rice Panna Cotta and Mango Sticky Rice Creme Brulee! =] Below I will teach you to make Mango Sticky Rice Panna Cotta for now…I am sorry I failed at the picture taking today =(

Mango Sticky Rice Panna Cotta
serves 5
*note: This recipe is a little thicker than most panna cottas so if you would like a smoother, creamier panna cotta, add more coconut milk and less rice or just leave the rice out all together.

Panna Cotta:
2 1/2 C Coconut Milk (not Juice!)
1 C White Rice
1/2 C Sugar
1/2 C Packed Sweetened Coconut Flakes
1/2 C Cold water
1 Packet Unflavored Gelatin
Mango Gelee:
1 C Mango Puree or Nectar
1/4 C Sugar
1 Packet of Unflavored Gelatin

Place Panna Cotta ingredients into a pot and bring to a boil, stirring frequently. Stir frequently for 20-30 minutes until the rice is cooked through. Set aside to cool for 15 minutes.

Whisk together 1 packet of gelatin and cold water and set aside to soak.

Add soaked gelatin to Panna Cotta ingredients in pot and stir well.

Spoon Panna Cotta mixture into vessels (ramekins, jars, dessert bowls) and let set in the fridge for 2 hours or more.

When the Panna Cotta is set, start the Mango Gelee by reducing the Mango Nectar and Sugar in a small pot. Once the mixture becomes syrupy and coats the back of a wooden spoon, let cool for 10 minutes and then whisk in the packet of gelatin. Carefully pour over the set panna cotta to desired thickness. Cool in the refrigerator at least 2 hours before serving.


I packaged a couple to give to a friend for her birthday =D cutesy little thangs~