Slow-cooked mango rice pudding recipe
Try this creamy and fragrant rice pudding recipe. Slow-cooked with coconut milk and cardamom pods, it's an inspired take on a classic Indian pudding, served with slices of sweet mango and toasted flaked almonds scattered over the top.
See method- Serves 6
- 5 mins to prepare and 50 mins to cook and 10 mins to cool
- 321 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 150g pudding rice
- 400ml coconut milk
- 500ml semi-skimmed or whole milk
- 60g caster sugar
- 6 cardamom pods, seeds removed and crushed (optional)
- 425g tin mango slices, drained and diced
- 1 lime, zested and juiced
- 20g toasted flaked almonds
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Shop ingredientsEach serving contains
- Energy
- 1340kJ 321.0kcal
- Fat
- 16g
- Saturates
- 12g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 40.7gProtein 6.0gFibre 1.1g
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Method
- Preheat the oven to gas 1, 140°C, fan 120°C. Put the pudding rice in a pan over low-medium heat with the coconut milk, milk, sugar and cardamom (if using). Simmer gently for 10 mins. Transfer to a 1.3ltr baking dish and bake for 40 mins or until the rice is tender. Set aside for 10 mins to cool slightly. it will look a little loose when you remove it from the oven but will thicken as it cools.
- Spoon into serving bowls and top with the diced mango and lime zest. Squeeze over a little lime juice and top with the almonds to serve.
- Get ahead: The rice pudding can be made up to 1 day ahead and kept in the fridge.
- Tip: Swap out the dairy and add extra coconut milk for a wicked vegan pud.
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