My husband loves to watch cooking shows.

And we watch them all.

Because of these shows, I have worked to try new foods and new recipes. Which can be difficult because the family does not like to try new things. I always make sure there is an old favorite along so the new thing isn’t a total disaster.

As some of you know, I have been fighting Type Two Diabetes for the last few years. I am always trying to find ways to make old favorites amenable to the new way of life. The family is not always happy about these changes. I am the only one who like brown rice. And no one was interested in cauliflower/mashed potatoes mixture.

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They don’t really like rice pudding, well a few of them. But while watching Milk Street on PBS, I saw a recipe utilizing mango and knew I had to try it.

The Senagalese Mango and coconut rice pudding also includes coconut milk and shredded coconut.

This is suppose to add more flavor while reducing the amount of sugar in the dish. Sometimes it feels as if I am always looking for the holy grail of foods that allows me to have what I like without the damage of carbs.

Now, there is a small part of me that is fiercely anti-creating old favorites when you have turned a new leaf – voluntarily – foodwise. Vegan burgers, vegan chicken nuggets, vegan cheese make no sense to me. I also don’t understand why you want to re-create the taste and texture of a food you are no longer eating for moral reasons.

We had a long discussion over the dinner table about this in which my daughter who should become a lawyer argued that I am doing the same with my mashed caulifower, dark chocolate, and no bread rule.

rice-pudding-ingrediants.jpgNope, I am not doing the same because I am making changes by force and not due to want. Bread and pasta are slowly being eliminated from my diet. I recently had a unwich from Jimmy John’s and liked it. I didn’t miss the bread, almost.

I used to eat more pasta but I have asked my husband to serve those meals on the nights I am at school. I eat a lot of fresh fruit and vegetables. I think about going Keto but the lack of beans really doesn’t satisfy my taste buds. Nor do I want to ask my family to make that huge jump for me.

I am willing to adapt old favorites. So when I printed out this recipe, I was able to decide how to adapt or change based on what was available to me. Coconut milk, right there. Unsweetened coconut. Not so much so I ended up using a sweetened version.

Rice Pudding - toasting coconutBefore I even started the first step, I made sure everything was poured out and ready to go. Knowing that toasting coconut can be tricky, I wanted everything to ready to go.

So when my pan was ready to go. I poured in the coconut and stirred.

Walked away, stirred again.

Tried not to get too anxious. Stirred again.

Took a picture. Stirred some more.

Waited, let more than half of it finally get brown.

This takes place in a minute and a half. Maybe two minutes.

rice-pudding-sauce.jpgSo I pour in the coconut milk, finally. Sugar, vanilla, and salt go into the pot as well.

The recipe says to let it get to a simmer.

Then I am supposed to let it stay on medium heat for five minutes.

So I stir and walk away. I take a nice picture.

Gwen is cutting up the Mango for me and I show her how to score the fruit once the sides are cut up.

I stir a little more and deem it ready for the next step. You want it to reduce a little bit but not too much. Once that is done, you add the rice.

I had a mixture of Basmati and white rice. They were leftovers from a taco meal. The Basmati may have been leftovers from another meal. The point is it needed to be used up. So I put it all in which was just a little more than the two cups required by a quarter cup.

rice-pudding-final-additions-and-simmer.jpgThen I added a cup of water. This is not in the list of ingredients but it was in the instructions. So I put it all in the pot at a nice little simmer.

The directions said to simmer for about 15-20 minutes to get it to a nice semi-thick consistency.

So I stirred and walked away. I put away all of the ingredients. I got bowls and spoons out. I stirred the pot.

I put the mangos on the table. My husband lamented there was no whipped cream. I stirred the pot after rolling my eyes. When there was more rice than liquid and almost but not quite sticking to the bottom, I turned off the burner.

I had decided not to do the camelized honey for the mangos because I wanted less sugar. I am sure it would have taken no time at all. In fact, I could have done it while the pudding was on it’s last simmer. Have two teaspoons of honey in a skillet and at the right moment throw in the fruit of a cut up mango.

But I didn’t.

With a 1/4 cup of reserved liquid of the sauce mixture, we added the mangos to the rice pudding in our bowls.

So good. and there were no leftovers.