Thai Mango With Cardamom Rice Pudding

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

Directions

  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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