Thai Mango With Cardamom Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My DD adapted this recipe from Cooking Light for Mother's Day and it is delicious! Ingredients:
6 cups whole milk |
1/3 cup uncooked rice (basmati rice preferred) |
1/2 cup fat-free sweetened condensed milk |
1/2 teaspoon ground cardamom |
1/4 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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