Thai Mango With Cardamom Rice Pudding

Recipe by CaliforniaJan
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups whole milk
  • 13
    cup uncooked rice (basmati rice preferred)
  • 12
    cup fat-free sweetened condensed milk
  • 12
    teaspoon ground cardamom
  • 14
    teaspoon salt
  • 2
    cups mangoes, peeled and chopped (about 2 large)
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DIRECTIONS

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