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Mango Chai Rice Pudding

This rice pudding is inspired by the flavors and ingredients of India -- spices such as cardamom, cinnamon and cloves, mango and coconut.

Ingredients
Serves:
Directions
15 mins Prep time 1 hrs Cook time
15 mins Prep time
1 hrs Cook time
  • Heat milk and salt in large saucepan on medium heat until warm, stirring occasionally to prevent scorching.

  • Toast rice in large heavy saucepan on medium heat 4 minutes or until lightly browned, stirring frequently. Stirring constantly, add warmed milk, 1 cup at a time, until milk is absorbed by rice after each addition. (It takes about 1 hour for all of the milk to be absorbed and the mixture to become thick and creamy.

  • Stir in sugar, sweetened condensed milk, raisins and spices until well blended. Pour into large bowl. Place plastic wrap directly on surface of rice pudding. Cool slightly.

  • Refrigerate 4 hours or overnight until well chilled. Just before serving, add almonds, mango and dried apricots; mix gently.

Cooking tip

•Carnaroli rice is a thick, short grain rice from Italy that is slightly firmer than Arborio. Both types of rice are high in starch content and either can be used in this recipe.

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Nutrition information

(Amount per serving)

  • Calories: 292Cholesterol: 27mg
  • Sodium: 297mgProtein: 9g
  • Total Fat: 8gFiber: 2g
  • Carbohydrate: 46g

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