Best Thai Mango With Cardamom Rice Pudding Recipes

THAI RICE PUDDING

Steps:

• Gather the ingredients.
• Place the rice in a large pot and add 2 cups of the water. Allow it to soak for 10 to 30 minutes.
• Once this time has passed, add the remaining 1 1/2 cups of water and the salt. Stir well.
• Place the pot over high heat. As soon as the water comes to a boil, reduce the heat to medium-low and cover 3/4 of the pot so the lid is sitting askew, allowing some of the steam to escape.
• Boil the rice for 15 to 20 minutes, or until all the water has been absorbed.
• Turn off the heat, but keep the pot on the burner. Place the lid on tight and allow the rice to "steam" for 5 to 10 minutes.
• Remove the lid and add the coconut milk, stirring until well mixed. You may have to break up the rice a little with a spoon or fork as the lower temperature allows the rice to stick together.
• Turn the heat back on low and, while gently simmering, add 3/4 cup to 1 cup sugar. Start with the lesser amount and taste, adding more if needed.
• Add the vanilla, cinnamon, nutmeg, and cloves.
• Taste the pudding for sweetness. Add more sugar to enhance the sweetness or more coconut milk if the pudding is too sweet. The rice will eventually absorb most of the coconut milk, creating a very thick rice pudding.
• In the following step, you have two options: add coconut milk to the entire batch to make a thinner pudding that can be easily scooped into bowls, or serve the thick pudding in individual serving bowls and pour coconut milk , cream, or the milk of your choice around it.
• Garnish each serving by sprinkling extra cinnamon or nutmeg on top. Decorate it with cinnamon sticks, whole star anise, crushed peanuts, or toasted coconut if desired.
• Enjoy.

STICKY RICE PUDDING WITH MANGO

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
• Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

THAI MANGO WITH CARDAMOM RICE PUDDING

Steps:

• 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.

MANGO RICE PUDDING

Steps:

• In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.