Warm Chai Rice Pudding with Mango

7
7
7
Smartpoints value per serving
Total Time
10 min
Prep
0 min
Cook
0 min
Serves
8
Difficulty
Easy

Ingredients

fat free skim milk

2 cup(s)

light unsweetened coconut milk

13 fl oz, (1 can)

uncooked jasmine rice

1 cup(s), or long-grain white rice

packed light brown sugar

cup(s)

table salt

¼ tsp

vanilla extract

1 tsp

ground cardamom

¼ tsp

ground cinnamon

¼ tsp

ground ginger

¼ tsp

ground cloves

tsp

mango(es)

2 cup(s), diced

Instructions

  1. 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.
  2. 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.
  3. Per serving: scant 1/2 cup pudding and 1/4 cup mango

Notes

Stirring rice while it cooks is usually not recommended because it releases the starch, which prevents the rice from becoming fluffy. In this recipe, however, stirring helps the rice to form the soft, creamy texture that makes rice pudding so comforting.

A happier, healthier you starts here