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Fragrant Rice with Mango Puree Recipe
|Basmati rice||2 Ounce (50 Gram, 1/3 Cup)|
|Semi skimmed milk||2 1⁄2 Pint (1.5 Liter, 6 Cups)|
|Demerara sugar||2 Ounce (1/3 Cup, 50 Gram)|
|Sultanas||2 Ounce (1/3 Cup, 50 Gram)|
|Rose water||1 Teaspoon|
|Orange juice||45 Milliliter (3 Tablespoon)|
|Flaked almonds||3⁄4 Ounce, toasted (20 Gram, Scant 1/4 Cup)|
|Pistachio nuts||3⁄4 Ounce, chopped (20 Gram, Scant 1/4 Cup)|
Calories 427 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.7 mg0.2%
Total Carbohydrates 73 g24.3%
Dietary Fiber 3.9 g15.7%
Sugars 38.9 g
Protein 15 g29.2%
Vitamin A 16.3% Vitamin C 57%
Calcium 4.5% Iron 5.9%
*Based on a 2000 Calorie diet
2. Preheat the oven to 150°C/300°F/ Gas 2. Put the basmati rice in an ovenproof dish. Boil the milk then pour it over the rice. Bake uncovered for 2 hours until the rice has become soft and mushy.
3. Remove the dish from the oven and stir in the demerara sugar and sultanas, with half the rosewater. Crush the cardamom pods, extract the seeds and stir them into the rice mixture. Allow to cool.
4. Place the mango flesh in a blender or food processor. Add the orange juice and remaining rosewater. Blend until smooth.
5. Divide the mango puree among six individual glass serving dishes. Spoon the rice pudding mixture evenly over the top. Leave to chill thoroughly in the fridge or a cool place.
6. When ready to serve, scatter the toasted almonds and chopped pistachio nuts over the top of each pudding.