Mango Rice Pudding

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Mango Rice Pudding

I had this on a cruise ship for the first time in April 2018.
I liked it so much I recreated the recipe at home.

Ingredients

3 c. cooked Basmatti rice (brown or white work too)
1 c. milk
2 Tbls. white sugar
1 c. mango puree (2 mangos) - see note
¼ t. cinnamon (or more to taste)

½ c. dried cranberries

brown sugar to taste, garnish
slivered almonds, garnish

Toppings

brown sugar to taste, garnish
slivered almonds, garnish

Instructions

Cook rice according to package directions.

Peel, slice and dice mangos (or use frozen, thawed). Add to a mini food process to puree.

In a large heavy saucepan, add rice, milk, sugar, mango puree and cinnamon. Cook uncovered on low heat for 10-15 minutes or longer if need.

Stir in dried cranberries after 10 minutes of cooking. Continue to cook and stir for another 5 minutes.

Remove from heat and divide among 6 serving dishes. Sprinkle with a little brown sugar (not necessarily needed) and top with slivered almonds, if desired.

Serves 6

NOTE: You can use frozen mango, thawed instead of fresh. You can eat for dessert hot (or cold). I even like this for breakfast!