Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.

Raghavan Iyer
Recipe by Cooking Light May 2008

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Randy Mayor; Styling: Kathleen Kanen, Eunice Mun

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine whole milk and basmati rice in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowderlike consistency.) Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly. Spoon 1/2 cup rice mixture into each of 8 dessert bowls. Top each serving with 1/4 cup chopped mango.

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Nutrition Facts

212 calories; calories from fat 26%; fat 6.1g; saturated fat 3.5g; mono fat 1.5g; poly fat 0.4g; protein 7.9g; carbohydrates 32.2g; fiber 1g; cholesterol 21mg; iron 0.2mg; sodium 168mg; calcium 262mg.
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