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
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  • 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.