Rice Pudding with Mango in Indian Style

Ingredients

• 140 g Basmati rice
• 400 ml milk
• 50 ml heavy cream (30%)
• 6 saffron strands
• 60 g brown sugar
• 25 g chopped pistachios
• 50 g sliced almonds
• 1 tbsp Raisins
• 1 tsp rose water
• 1 pinch ground cardamom
• 1 Mango

Instructions

1. 1.

   Rinse the Basmati rice in a sieve with cold water and drain. Place the rice, milk, cream, and saffron strands in a pot and bring to a boil. Reduce heat to low, cover, and let the rice simmer for 10 minutes. Stir in the sugar, pistachios, almonds, raisins, rose water, and cardamom. Cover again and cook for another 10 minutes.

2. 2.

   Meanwhile, peel the mango and cut the flesh away from the fibrous core. Dice the mango into small cubes. Fold the mango cubes into the cooked rice and serve in dessert bowls.