I have to preface this recipe by saying that I adore cardamom. I have a love affair with spices in general, but cardamom gets me every time. It's such a lovely, warm spice… even a whisper of the scent makes me curl my toes.
Course Dessert
Cuisine Indian
Prep Time 1hour30minutes
Cook Time 2hours30minutes
Total Time 4hours
Servings 4servings
Calories 248kcal
Author Stephanie Stiavetti
Ingredients
3cupswhole milk
2 to 4tablespoonssweetened condensed milk(see Note)
1/4cupwhite basmati ricerinsed and drained
1teaspooncardamom seedsextracted from the pods and crushed finely
1wholeripe mangopeeled and diced
Instructions
In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.
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.
Remove from the heat and allow to cool to room temperature. Refrigerate, covered, for at least an hour.
When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.
Notes
Use 4 tablespoons of condensed milk if you like your rice pudding really sweet. With 2 tablespoons, it is sweet but not overwhelmingly so.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.”Nutritional analysis is based on using 4 tablespoons of the sweetened condensed milk.