Warm chai rice pudding with mango

SmartPoints® value per serving
Total Time
0 min
0 min
0 min
This delicious, enticing rice pudding is made with fat-free skim milk and light unsweetened coconut milk to help cut down on the calories. It's also flavored with ground cardamom, cinnamon, ginger, and cloves to help cut down on the rich sweetness. You can serve it right away, or let it chill until cold, so it can hang out in the fridge right until you need it. 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.


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


table salt

¼ tsp

vanilla extract

1 tsp

ground cardamom

¼ tsp

ground cinnamon

¼ tsp

ground ginger

¼ tsp

ground cloves



2 cup(s), diced


  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

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