Spiced rice pudding with mango recipe

  • Serves 4
  • 5mins to prepare, 150mins to cook
  • 169 calories / serving
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Heat oven to 170°C/150°C fan/Gas Mark 4. Put the rice, coconut milk and milk into a small ovenproof dish with the sugar and spices, stir to dissolve the sugar then cook for 2 to 2.5 hours, or until the liquid has been absorbed and a skin has formed on the surface.

Remove from the oven, allow to cool slightly then serve a scoop with slices of mango.

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  • Ingredients

  • 100g pudding rice
  • 400ml coconut milk
  • 100ml milk
  • 2tbsp sugar
  • 2 cardamon pods, bashed
  • 1 small cinnamon stick
  • 1 mango, peeled and sliced
  • Energy 720kj 169kcal 8%
  • Fat 1g 2%
  • Saturates 1g 3%
  • Sugars 18g 20%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 39.6g Protein 2.9g Fibre 2.1g


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