Mango Rice Pudding
I had this on a cruise ship for the first time in April 2018.
I liked it so much I recreated the recipe at home.
Ingredients
- 3 c. cooked Basmatti rice (brown or white work too)
- 1 c. milk
- 2 Tbls. white sugar
- 1 c. mango puree (2 mangos) - see note
- ¼ t. cinnamon (or more to taste)
- ½ c. dried cranberries
- brown sugar to taste, garnish
- slivered almonds, garnish
Toppings
- brown sugar to taste, garnish
- slivered almonds, garnish
Instructions
Cook rice according to package directions.
Peel, slice and dice mangos (or use frozen, thawed). Add to a mini food process to puree.
In a large heavy saucepan, add rice, milk, sugar, mango puree and cinnamon. Cook uncovered on low heat for 10-15 minutes or longer if need.
Stir in dried cranberries after 10 minutes of cooking. Continue to cook and stir for another 5 minutes.
Remove from heat and divide among 6 serving dishes. Sprinkle with a little brown sugar (not necessarily needed) and top with slivered almonds, if desired.
Serves 6
NOTE: You can use frozen mango, thawed instead of fresh.
You can eat for dessert hot (or cold). I even like this for breakfast!