Golden Saffron and Cardamom Rice Pudding with Toasted Almonds and Fresh Mango
Get ready to spoon up pure comfort! This Golden Saffron and Cardamom Rice Pudding is luxuriously creamy, sweetly spiced, and crowned with toasted almonds and juicy mango. It's a dessert dream come true—simple to make, yet bursting with flavors that’ll transport your taste buds to paradise!
4.5 out of 5 (4 ratings)
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Indian
Ingredients
- •1 cup basmati rice
- •4 cups whole milk
- •1/2 cup granulated sugar
- •1/4 teaspoon ground cardamom
- •1/4 teaspoon saffron threads (soaked in 2 tablespoons warm milk)
- •1/2 cup toasted almond slivers
- •1 fresh mango (peeled and diced)
- •1/4 teaspoon salt
- •1 teaspoon rose water (optional, for aromatic flavor)
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 2
In a medium saucepan, combine the rinsed rice, whole milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- 3
Reduce the heat to low and simmer, stirring frequently, for about 25-30 minutes or until the rice is tender and the mixture thickens.
- 4
Stir in the granulated sugar, ground cardamom, and saffron threads soaked in warm milk. Continue cooking for another 10 minutes, stirring often, until the pudding reaches a creamy consistency.
- 5
Remove the saucepan from heat and stir in the optional rose water if using. Allow the pudding to cool slightly.
- 6
Transfer the pudding to serving bowls and top with toasted almond slivers and diced fresh mango.
- 7
Serve warm for a cozy dessert or chill in the refrigerator for at least 2 hours if you prefer it cold. Enjoy!
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
45g
Fat
13g
Frequently Asked Questions
Q: Can I use a different type of rice instead of basmati?
A: Yes, you can use other types of rice, such as jasmine or arborio, but the texture and cooking time may vary. Arborio rice, for example, will result in a creamier pudding due to its higher starch content, while jasmine rice will have a slightly different aroma. Adjust the cooking time and liquid ratio as needed.
Q: Can I substitute the whole milk with a non-dairy alternative?
A: Yes, you can use non-dairy milk like almond milk, coconut milk, or oat milk instead of whole milk. Keep in mind that the flavor and creaminess of the pudding may change depending on the milk alternative. Coconut milk, for instance, will give the pudding a richer and slightly tropical flavor.
Q: What should I do if my rice pudding turns out too thick or too runny?
A: If your rice pudding is too thick, you can stir in a little more milk, a few tablespoons at a time, until the desired consistency is reached. If it’s too runny, continue cooking over low heat, stirring frequently, to allow the liquid to reduce further. Be careful not to overcook, as it may cause the rice to become mushy.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe up to 24 hours in advance. Allow the pudding to cool completely before transferring it to an airtight container and refrigerating. When ready to serve, you can enjoy it chilled or warm it gently on the stovetop with a splash of milk to restore its creamy texture.
Q: How should I store leftovers, and how long will they last?
A: Store leftover rice pudding in an airtight container in the refrigerator for up to 3-4 days. If the pudding thickens too much while stored, stir in a little milk before reheating or serving to achieve the desired consistency.
Q: Can I use dried mango instead of fresh mango?
A: Yes, you can use dried mango, but it’s best to rehydrate it first by soaking the pieces in warm water or juice for about 10-15 minutes. Fresh mango, however, will provide a juicier and more vibrant flavor that complements the creamy rice pudding.
Q: What are some variations or additional toppings I can try?
A: You can customize this recipe by using toppings like chopped pistachios, golden raisins, shredded coconut, or a drizzle of honey. For a more decadent twist, add a dollop of whipped cream or a sprinkle of cinnamon. You can also experiment with different fruits like berries, pomegranate seeds, or caramelized bananas.
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