Eggless Mango Rice Pudding
Serves: 8-10
  • 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
  1. 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.
  2. In a blender, add mango chunks and coconut milk and blend until smooth. Make sure mangoes are ripe and sweet. Layer this purée on top of rice pudding. Chill for few hours before serving.
Recipe by Naive Cook Cooks at