Rice pudding is a very popular dish of the Indian kitchen prepared on various occasions. This non-vegan recipe was my one of the favourite when I was not vegan. After turning vegan I started to make its vegan version by replacing animal milk with plant-based milk specially home-made almond milk.
As mango season in its last phase so I decided to give it a try with mango, so it becomes Mango Rice Pudding
Ingredients-
- Almond milk 1 liter (I made with 1/2 cup of almonds)
- Basmati rice 1/4 cup
- Sugar 1/2 cup or according to taste.
- Nuts of your choice 1/4 cup
- Raisins 1/4 cup
- Cardamom powder 1 tsp
- Ripe Mango 1 no
Procedure-
- Heat almond milk in a heavy bottom pan and bring it to a boil.
- Add pre-soaked rice and stir well. Cook rice properly.
- Once rice is cooked add mango dice and sugar, simmer for about 15 minutes.
- Add raisins and chopped nuts and turn off the flame after 2-3 minutes.
- Add cardamom powder and mix well.
The advantage of rice pudding is that it can be served hot as well as chilled and in both the condition its taste great. To enjoy both tastes serve half of the quantity immediately and keep half in the fridge to enjoy chilled.
