Name: Rice Mango Pudding recipe by Anu Lahar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Full fat milk -1/2 litre; Soaked rice -1/4cup; Mango pulp -2nos.; Sugar -1/4cup; Finely chopped almond -10; Finely chopped pistachios -10; Finely chopped cashews -10; Green cardamom -5

ABOUT Rice Mango Pudding RECIPE

Made from grinded raw rice and milk further add season's king fruit -mango pulp to enhance the taste

Ingredients Serving: 4

Full fat milk -1/2 litre
Soaked rice -1/4cup
Mango pulp -2nos.
Sugar -1/4cup
Finely chopped almond -10
Finely chopped pistachios -10
Finely chopped cashews -10
Green cardamom -5

Instructions

Soak rice for half an hour.
Grind coarsely by adding little water to make a paste .
Make mango pulp and keep aside.
In a thick bottom vessel add milk and bring a gud boil.
Then add grinded rice and stir occasionally so that rice doesn't stick to the bottom of the vessel.
After 15 minutes on low flame pudding gets thicken then add sugar and stir to dissolve it.
Add cardamom powder .
Add chopped almonds .
Add chopped pistachios
Add chopped cashews
Stir the pudding well and let it cool .
When rice pudding gets cool add mango pulp and keep in the refrigerator for 1 hour
Serve chilled garnish with some more chopped nuts and deco with fresh rose petals.
Enjoy this mango flavour rice pudding before mango season gets vanish .
Love the taste ,heavenly!!

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