Recipe courtesy of Kardea Brown
Sticky Rice Pudding with Mango
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 391
- Total Fat
- 16 g
- Saturated Fat
- 11 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 126 mg
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 391
- Total Fat
- 16 g
- Saturated Fat
- 11 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 126 mg
Ingredients
Directions
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
