Thai Mango With Cardamom Rice Pudding

Recipe by CaliforniaJan

My DD adapted this recipe from Cooking Light for Mother's Day and it is delicious!

Top Review by katew

I am a rice pudding lover and this was a very nice version. Recipe worked perfectly and my mango, though tinned, was pretty and refreshing on top. Made for ZWT9.

Ingredients Nutrition

  • 1419.54 ml whole milk
  • 78.07 ml uncooked rice (basmati rice preferred)
  • 118.29 ml fat-free sweetened condensed milk
  • 2.46 ml ground cardamom
  • 1.23 ml salt
  • 473.18 ml mangoes, peeled and chopped (about 2 large)


  1. Combine whole milk and basmati rice in a large saucepan over medium-high heat.
  2. Bring to a boil, stirring constantly.
  3. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
  4. Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
  5. Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
  6. Top each serving with 1/4 cup chopped mango.

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