Peachy Mango Madness Savory Rice Pudding with Crispy Prosciutto and Basil

Peachy Mango Madness Savory Rice Pudding with Crispy Prosciutto and Basil

A creamy, slightly sweet-savory rice pudding that uses Coo Moo Peachy Mango Madness to lift flavor with bright peach-mango tones. Topped with crisp prosciutto, toasted almonds, and fresh basil for contrast. Serves 4 as a light dinner, brunch, or elegant dessert-supper hybrid.

Ingredients

• 1 cup arborio rice
• 3 tablespoons unsalted butter
• 1 small shallot, finely minced
• 1 garlic clove, finely minced
• 1/2 cup dry white wine (optional, substitute extra stock if preferred)
• 4 cups low-sodium chicken or vegetable stock, kept warm
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• 4 thin slices prosciutto
• 1/4 cup sliced toasted almonds
• 1/3 cup Coo Moo Peachy Mango Madness (about one small jar portion)
• Fresh basil leaves for garnish (about 8 leaves, torn)
• Olive oil for drizzling
• Optional: flaky sea salt and a few grinds of black pepper for finishing

Instructions

1. Prepare the prosciutto: Preheat the oven to 375F. Line a baking sheet with parchment. Lay prosciutto slices flat and bake 8 to 10 minutes until crisp but not burnt. Remove and cool on paper towels. Break into bite-size shards. Set aside.
2. Toast the almonds: In a small dry skillet over medium heat, toast sliced almonds until fragrant and lightly golden, 2 to 3 minutes, shaking the pan. Remove to a small bowl and set aside.
3. Sauté aromatics: In a medium heavy saucepan, melt 2 tablespoons butter over medium heat. Add minced shallot and garlic and cook until soft and translucent, about 2 minutes. Do not brown.
4. Toast the rice: Add arborio rice to the pan and stir to coat grains, cooking 1 to 2 minutes until the rice smells toasty. If using wine, pour in the wine and simmer until mostly absorbed.
5. Cook the rice pudding: Add 1 cup warm stock and stir frequently until mostly absorbed. Continue adding stock, one cup at a time, stirring regularly and allowing each addition to be absorbed before adding the next. This should take about 20 to 25 minutes; the rice should be tender and creamy but still with slight bite.
6. Finish the pudding: Reduce heat to low. Stir in milk, cream, and remaining 1 tablespoon butter. Add Parmesan cheese and lemon zest. Season with salt and pepper to taste. Remove from heat when the mixture is luxuriously creamy. If too thick, stir in a splash more milk to loosen.
7. Incorporate Peachy Mango Madness: Spoon 1/3 cup of Coo Moo Peachy Mango Madness into the warm rice pudding and gently fold through with a spatula, creating ribbons of peach-mango flavor. Taste and add an additional teaspoon or two if you prefer a brighter sweet note. The jam should be visible as glossy streaks, giving a marbled look.
8. Plate and garnish: Spoon warm savory rice pudding into shallow bowls. Arrange crisp prosciutto shards on top, scatter toasted almonds, and tear fresh basil leaves over each serving. Drizzle a teaspoon of olive oil over the surface and add a small dollop (about 1 teaspoon) of Peachy Mango Madness to each bowl for an extra burst and visual pop. Finish with flaky sea salt and a few grinds of black pepper if desired.
9. Serve: Serve immediately while warm. The combination of creamy savory rice, sweet peach-mango jam, crunchy prosciutto, and fresh basil makes for a surprising but balanced dish.

Notes

• Make it vegetarian: Use vegetable stock and omit prosciutto; add roasted cherry tomatoes for a similar umami pop.
• Make ahead: Prepare the pudding up to 2 days in advance and gently rewarm with a splash of milk. Add crisp prosciutto and the final jam dollop just before serving.
• Pairing: A crisp Sauvignon Blanc or lightly chilled dry rosé complements the sweet-savory interplay.