4 cups milk (I used 2%fat but you can use any fat content milk you wish. The creamier the milk, the creamier pudding will be)
¼ cups basmati rice
sugar to taste
1 tsp cardamom powder
4 ripe mangoes, pureed
1 cup full fat coconut milk
Instructions
In a deep, preferably stainless steel pot, bring milk to a boil. Lower the flame and add rinsed and cleaned rice to it. Stir it and let it cook on medium-low flame. Keep stirring occasionally so it doesn't stick. Let it cook like this for around 30-45 mins until it reduces to half. To it add, sugar and cardamom powder and stir it nicely for a minute so it all gets mixed together. Take it off heat and cool. Layer in small glass bowls(if using) halfway.