Fragrant rice pudding with mango puree
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|½ cup||Basmati rice|
|3 cups||Skim milk|
|¼ cup||Raw sugar|
|400 g||Mangoes - sliced|
- Wash the rice in several changes of water and rinse until water runs clear. Melt the butter in a saucepan, add the rice and stir-fry for 2 minutes to lightly toast but not brown the rice.
- Add the milk, salt, sugar, cinnamon, lightly crushed cardamom, sultanas and lemon zest from one lemon and bring mixture to the boil.
- Turn down the heat and simmer, stirring occasionally, for 10 to 15 minutes until the rice is cooked and the mixture thickened. If it becomes too thick, add more milk.
- Take the pudding off the heat, leave to cool, then spoon into serving glasses or bowls. Puree the mangoes, adding a little reserved juice if necessary, to make a thick puree. Serve the mango spooned over the fragrant rice pudding.