Ingredientes para Thai Mango With Cardamom Rice Pudding
- 2 cups whole milk
- Uncooked Rice
- Fat Free Sweetened Condensed Milk
- Ground Cardamom
- Pinch of salt
- Mangoes
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Como fazer Thai Mango With Cardamom Rice Pudding
- In a large saucepan, combine 2 cups whole milk and 1/2 cup basmati rice.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce heat to medium-low and simmer gently for 40 minutes, or until the rice is cooked through and the mixture has thickened significantly. Stir occasionally to prevent burning.
- Stir in 1/2 can (7 ounces) sweetened condensed milk, 1 teaspoon ground cardamom, and a pinch of salt.
- Continue to cook for 5 minutes, stirring constantly, until heated through and well combined.
- Divide the rice pudding evenly among 8 dessert bowls (approximately 1/2 cup per bowl).
- Top each serving with 1/4 cup of fresh, chopped mango. Garnish with extra cardamom if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
59g
Fat
17g
Carbs
7g