Mango Rice Pudding Dessert Recipe

75g pudding rice
8 cardamon pods (bruised)
500ml full fat milk
3tbsp soft light brown sugar
40g pistachio nuts (chopped)
425g mango pulp

1. To make this delicious mango rice pudding recipe simply boil the pudding rice in 500ml of water for 5 min’s, drain then return the rice to the pan and add the milk and cardamon pods.

2. Let the rice simmer (uncovered) for around 30-35 min’s until creamy and thick, stirring occasionally. Remove the pan from the heat, take out the cardamon pods carefully, stir in the soft light brown sugar, cover and let it cool giving it a stir now and then, add more milk if it appears too dry.

3. When ready to serve put rice in the bowls, spoon mango pulp on top of each bowl and sprinkle with the chopped pistachio nuts. Delicious!! Note: Always use a wooden spoon to stir the pudding rice.