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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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


  1. Heat a litre of milk in a heavy based pan on a medium heat for 9-10 minutes – stirring regularly
  2. 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
  3. Stir in half a cup of sugar, a cup of double cream, quarter teaspoon of cardamom powder and a pinch of saffron (optional)
  4. Mix all the ingredients into the milk and cover and cook on low for 5 minutes
  5. The rice and milk will come together to form a thick, creamy pudding
  6. Transfer to an airtight container and allow to cool
  7. Once cool pour in half a cup of mango puree and give it a good stir
  8. Chill and serve with a sprinkling of chopped pistachio nuts

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