MANGO-CARDAMOM RICE PUDDING

MANGO-CARDAMOM RICE PUDDING
Serves 4
- 1 cup cooked Long Grain Rice (leftover rice works well)
- 2 cups whole milk
- ¼ cup organic cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- 1/8 teaspoon salt
- 1/4 cup roasted cashews, coarsely chopped, more for garnish
- ½ cup diced ripe mango (from about a half a mango), more for garnis
- Mint sprigs for garnish, optional
- In a large saucepan, whisk together the cooked rice, milk, sugar, raisins, cardamom, and salt.
- Bring the mixture to a boil over medium-high heat, stirring constantly with the whisk. Reduce heat to medium and simmer gently, about 18 minutes for thinner pudding or a few minutes longer for thicker pudding. Mixture will thicken as it cools.
- Remove from the heat and stir in the vanilla. Cool to room temperature, then refrigerate until thoroughly chilled.
- When ready to serve, whisk the pudding to loosen it and stir in the mango. Serve garnished with diced mango, chopped cashews, and mint, if you like.
- Note: makes about 2 cups
- This recipe is inspired by Kheer, an Indian-style milk and rice pudding.