In a medium non-stick saucepan pour the milk, the water, then add vanilla seeds, sugar and lemon zest. Leave on small heat until bubbly, for 3-4 minutes.
Add rice and stir. Leave on small-medium heat stirring occasionally. Cook for 20-25 minutes or until rice had fully softened and absorbed liquid. If necessary, add more milk or water.
Chop mangoes in 2cm/0.8in squares.
In a medium pan or skillet, add 3 tablespoons of muscovado sugar, 1 tablespoons water, 1 tablespoon lemon juice, orange zest, vanilla extract and salt. Place on small heat and stir until bubbly, for 1-2 minutes and add chopped mangoes. Toss mangoes and cook until liquid evaporated, for 2-3 minutes.
Serve rice pudding and caramelized chilled for 1 hour or immediately.
Nutrition Information
Calories: 194 Fat: 1.3 g Saturated fat: 0.1 g Unsaturated fat: 0.93 g Carbohydrates: 45 g Sugar: 1.3 g Sodium: 58 mg Fiber: 1.6 g Protein: 1.93 g Cholesterol: 0.0 g
Recipe by DIY BITES at https://diybites.com/vegan-vanilla-rice-pudding-with-caramelized-mango/