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Slow-cooked mango rice pudding recipe

Slow-cooked mango rice pudding recipe

22 ratings

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, 10 mins to cool
  • 321 calories / serving
  • Vegetarian
  • Gluten-free

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1340kj
    321kcal     16%

  • Fat

    16g 22%

  • Saturates

    12g 59%

  • Sugars

    19g 21%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.7g Protein 6g Fibre 1.1g

Method

  1. 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.
  2. 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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