Mango Rice Pudding

Recently, we had a wonderful family dinner at Chew Chew Cafe in Riverside. For dessert, there was mango rice pudding. It was so delicious that I had to figure out how to make it myself. So after reviewing a few recipes that Google found, I came up with this recipe, which takes some elements from different variations. When I brought some to Mom's for a Saturday night dinner, Mom and Meg loved the pudding, but the kids did not like it so much.

The recipe calls for mango puree, which can easily be made by putting fresh or frozen mango in a blender. Or, you might be able to find some mango puree in the freezer or canned food section. I used basmati rice, but other types of rice might work out fine. I really like the cardamom combined with mango. If you are not familiar with cardamom, you should give it a try because it enhances the taste. Alternatively, you could add cinnamon or ginger instead of cardamom.

Mango Rice Pudding

• 4 cups whole milk
• 1/4 cup uncooked rice
• 1/2 tsp. cardamom
• 1/3 cup sugar
• 2 cups mango puree

In a heavy bottom sauce pan, boil the milk until reduced to about two-thirds of the original amount. Grind the uncooked rice until it is coarsely ground. Add the rice flour to the milk and cook on low for 8-10 minutes. Add the cardamom and sugar and mix to dissolve the sugar. Return to a boil. Stir continuously and boil for 5 minutes. Remove from heat and blend in the mango puree. Pour into serving bowls and allow to cool. Refrigerate and serve cold. Enjoy!