Mango rice pudding

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by Monica Bhide
from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
(Simon & Schuster, 2009)
Serves 4

This dish is not only tasty (of course!) but has a very striking presentation. I have served it at many dinner parties just after guests have announced, “I could not eat another bite of anything. I am so full.” And then they have proceeded to polish off this entire dessert!

This recipe uses cardamom seeds. To obtain them, open a green cardamom pod and use your fingers to coax the tiny seeds out. Pound them gently using a mortar and pestle or put them in a heavy-duty plastic bag and pound them with a hammer.

convert Ingredients
3 cups whole milk
2 to 4 tablespoons sweetened condensed milk (see Note)
1?4 cup white basmati rice, rinsed and drained
1 teaspoon cardamom seeds, crushed
1 ripe mango, peeled and diced

Modern Spice by Monica Bhide1. In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.

2. Reduce the heat to medium-low. Add the rice and cardamom and mix well. Continue to cook for about 50 minutes, until the milk has reduced by half and you obtain a creamy consistency. Stir frequently while cooking.

3. Remove from the heat and allow to come to room temperature.

4. Refrigerate, covered, for at least an hour.

5. When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.

Note: Use 4 tablespoons of condensed milk if you like your rice pudding really sweet. With 2 tablespoons, it is sweet but not overwhelmingly so.

Note: If you have a mango that is firm, peel it and then use a vegetable peeler to create thin mango slices. Arrange the slices on a plate and place a scoop of the rice pudding in the center of the mango “carpaccio.”

Did you know: Green cardamom is used in various forms around the world: people brew it in coffee, add it to liquors and perfumes, saute it with rice and meats, and in India it is eaten raw, whole (pod and seeds and all) as a digestive after a meal. It is also sold covered in vark, an edible silver foil, that makes it appear like a small shiny stone

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  1. I must try this, it looks so great. In Thailand where I am, we have a mango pudding like this but use Sticky Rice and coconut milk.

  2. wow that looks wonderful!

  3. This recipe looks so tasty, we here at Henna Caravan just returned from India but nowhere were we offered anything as tasty as this looks .
    I am a big fan of the Thai sticky rice and mango and bet this is just as tasty.

  4. I saw your blog featured in Foodista and was mesmerized by this sight…that looks sooo good!

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  6. Just made this and it taste as good as it looks!

  7. I haven’t been able to find a recipe in the states that even compares to the ones the women at the base made in Japan.. but this looks pretty close! I’ll definitely have to try it to find out, but I’m hopeful. Kudos, pictures look delicious.
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  8. I am truly stunned , how would it tastes like ?
    Sent this post to my friends , they rated it 10 out of 10 for most appealing mouth watering recipe. Loving it.

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