Description
Long grain rice, creamy coconut milk and mangoes make for a fun, cool, tropical dessert.
Ingredients
- Long grained Basmati Rice- 150gms
- Thick coconut milk- 400ml
- Full fat Milk- 625ml
- Sugar- 200gms
- Salt- A pinch
- Cardamom powder- 1/2tsp
- Grated dry coconut- 2tbsp (toasted)
- Mango- 2 (cut into pieces)
- Few Mint leaves to Garnish (optional)
Instructions
- Wash the rice in running water and set aside for 10-15mins
- In a thick bottomed pan, bring the milk and the coconut milk to a gentle boil. Add the rice and cook covered over low heat for 25-30mins, Stirring frequently or until the rice is completely cooked and tender.
- Add the salt, sugar and the cardamom powder. Mix well and set aside.
- Serve the pudding warm or refrigerate until completely chilled.
Assembly:
- Divide the pudding into six equal portions. Top it with a tea spoon of toasted coconut and some chopped mangoes. Garnish with some mint leaves and serve immediately.
Notes
The full fat milk can be replaced with Almond or soy milk for a vegan and dairy free recipe.
The cardamom powder can be replaced with 1/2 a teaspoon of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert