Warm chai rice pudding with mango
Fat free skim milk
Light unsweetened coconut milk
13 fl oz, (1 can)
Uncooked jasmine rice
1 cup(s), or long-grain white rice
Packed light brown sugar
2 cup(s), diced
- Stir together milk, coconut milk, rice, brown sugar, and salt in medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes.
- Remove pan from heat; stir in vanilla, cardamom, cinnamon, ginger, and cloves. Let stand at room temperature to cool slightly. Serve pudding warm, or cover and refrigerate until chilled, about 2 hours. Serve topped with mango.
- Per serving: scant 1/2 cup pudding and 1/4 cup mango