Mango rice pudding with cardamom and pistachio nuts

Mango rice pudding with cardamom and pistachio nuts

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

A popular home-style dessert, rice pudding can be found in many forms throughout India, using coconut milk or milk, palm syrup or rice flour. This summer version with its delectable mango flavour is a show stopper. For something very different, instead of ripe mango pulp, try using green mango pulp, which must be cooked with sugar beforehand.

Ingredients

Quantity Ingredient
110g short-grain rice
2 litres milk
2 mangoes
3 green cardamom pods, crushed
220g sugar
mango pieces, to garnish
2 tablespoons pistachio nuts, shelled and crushed, to garnish

Method

  1. Mix together the rice and milk in the upper saucepan of a large double boiler that is gently simmering over a low heat. (Make sure the upper saucepan does not touch the simmering water below.) Cover the upper saucepan with a tight-fitting lid and cook the rice and milk, stirring occasionally, for at least 1½ hours, or until it is very soft and creamy. During the cooking time, check the double boiler occasionally and add more milk if necessary to make sure it does not boil dry.
  2. Meanwhile, peel the mangoes and, using a sharp knife, remove all the mango flesh from around the stone. Process the mango flesh in a food processor until it forms a smooth pulp. Set aside.
  3. When the rice is cooked and soft and creamy, stir in the cardamom and sugar and cook over a low heat, stirring, for about 5 minutes, or until the sugar has dissolved. Remove the rice pudding from the heat and leave to cool to room temperature, then chill in the refrigerator for 20 minutes.
  4. Stir the reserved mango pulp through the rice pudding. Divide between four dessert glasses, garnish with the mango pieces and pistachio nuts and serve.

Variation

  • If you want to make a very different-flavoured version with green mango, you will need 250 g green mango (you can buy these from Indian or Asian grocery stores during spring and early summer). Steam the whole mango in a steamer basket over a saucepan of simmering water for 30 minutes, or until soft. Allow to cool, then, using a very sharp knife, peel the skin, and slice away all the flesh from the stone. Put the flesh and 100 g sugar in a food processor and blend to make a pulp. Stir the pulp through the chilled rice pudding, garnish with pistachio nuts and serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again