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.