Rice is boiled in milk till its cooked. The cooked rice is flavored with cardamom powder and freshly extracted mango pulp. Serve mango rice kheer chilled garnished with blanched and sliced almonds.
Makes: around 4 Servings of Mango Rice Kheer.
Raw Rice 1/4 Cup
Milk 2 1/2 Cups (app)
Jaggery 1/4 Cup
Ripe Mango 1
Cardamom Powder a Pinch
Almonds a Few
Method of preparation:
Soak almonds in warm water for couple of minutes.
Alternatively, microwave almonds in few tablespoons of water for few seconds.
Peel the skin and slice the almonds.
Wash the ripe mango and extract all the juice (around 1 Cup).
Crush any big pieces of mango and keep aside.
Heat milk in a sauce pot on medium low heat.
Stir in rice and boil till rice becomes soft.
Add little water if necessary while cooking the rice.
Remove the sauce pot from heat, stir in cardamom powder and jaggery.
Let the milk cool to room temperature.
Stir in mango pulp and sliced almonds.
Serve mango rice kheer garnished with sliced almonds.
Notes: Make sure rice is cooked well before removing the pot from heat.
Suggestions: Adjust jaggery according to sweetness of the ripe mango. Avoid jaggery if using sweetened mango pulp (ie canned mango pulp).
Variations: Check other recipes here.
Other Names: Mango Rice Kheer, Mamidi Pandu Paramannam.