Bee Gill Mango flavoured Indian rice pudding
My mum loved Kheer and always made it when there was a special occasion as a ‘Sagan or Shagun’ – it was a good omen to make something sweet on an auspicious day. It was made on every birthday and she would make it the traditional way, adding raisins and nuts – which was enough to put us kids off from eating it. But sometimes she would just make plain Kheer with lots of sugar. It was divine. I don’t know many people who haven’t tried Rice Pudding, it can be eaten hot or cold.
I created my own naughtier version of it – by adding the cream and mango for a fruity flavour. Enjoy!
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Ingredients
1 litre of full fat milk
1 cup of basmati rice – washed and drained
½ cup of sugar – caster, granulated or brown
1 cup of double cream
¼ teaspoon of cardamom powder
Pinch of saffron – optional
½ a cup of mango puree
Handful of chopped pistachio nuts for garnish
Method
- Heat a litre of milk in a heavy based pan on a medium heat for 9-10 minutes – stirring regularly
- Add the washed rice and turn the heat low to a simmer for 20 to 25 minutes, stir every few minute so rice doesn’t stick to the bottom of the pan
- Stir in half a cup of sugar, a cup of double cream, quarter teaspoon of cardamom powder and a pinch of saffron (optional)
- Mix all the ingredients into the milk and cover and cook on low for 5 minutes
- The rice and milk will come together to form a thick, creamy pudding
- Transfer to an airtight container and allow to cool
- Once cool pour in half a cup of mango puree and give it a good stir
- Chill and serve with a sprinkling of chopped pistachio nuts
