Food recipes
Thai Mango With Cardamom Rice Pudding
Thai Mango With Cardamom Rice Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d rice, white, long-grain, regular, unenriched, cooked without salt milk, canned, condensed, sweetened spices...
Thai Mango With Cardamom Rice Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
rice, white, long-grain, regular, unenriched, cooked without salt
milk, canned, condensed, sweetened
spices, cardamom
salt, table
mango nectar, canned
Directions:
Combine whole milk and basmati rice in a large saucepan over medium-high heat.
Bring to a boil, stirring constantly.
Reduce heat to medium, and gently boil 40 minutes or until mixture thickens.
(Mixture will be a chowder like consistency.)
Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
Top each serving with 1/4 cup chopped mango.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
rice, white, long-grain, regular, unenriched, cooked without salt
milk, canned, condensed, sweetened
spices, cardamom
salt, table
mango nectar, canned
Directions:
Combine whole milk and basmati rice in a large saucepan over medium-high heat.
Bring to a boil, stirring constantly.
Reduce heat to medium, and gently boil 40 minutes or until mixture thickens.
(Mixture will be a chowder like consistency.)
Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
Top each serving with 1/4 cup chopped mango.