Mango Rice Pudding with Cardamom

At Stephen Pyles’ second Dallas restaurant, Samar, they make this really good saffron-coconut rice pudding with cardamon. What sets it apart from other rice puddings I’ve had is the cardamon. Such a fragrant aroma and tastes smoky and earthy and just leaves you with this warm feeling inside of you. Love it. Totally need to find more recipes with cardamon.

Ingredients:

  • 1 can of coconut milk (14 ounces)
  • 1/4 cup of rice
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 teaspoon cardamon
  • mango (chopped) – for topping
  • coconut flakes – for topping

Mix the coconut milk, salt, sugar, and cardamom in a sauce pan and bring to a boil. Once boiling, add the rice and reduce the heat to medium. Cook for 30-40 minutes, stirring every 5 minutes to keep from sticking. Remove from heat and cool. Top with fresh mango and coconut flakes. Best when served warm.

Advertisements

One thought on “Mango Rice Pudding with Cardamom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s