Jersey Milk Rice Pudding with Mango and Cardamom

A creamy and fragrant rice pudding made with rich Jersey milk, infused with the tropical sweetness of mango and the warmth of cardamom. A delightful Indian-inspired dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1480 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.98/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

Jersey•British•Indian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

4cupsJersey Milk(Can substitute with whole milk but Jersey milk is preferred for richness.)

£2.00

0.5cupBasmati Rice(Rinsed until the water runs clear)

£0.30

0.3cupSugar(Adjust to taste)

£0.10

4podsCardamom Pods(Lightly crushed)

£0.40

1largeMango(Ripe, diced)

£1.50

1tablespoonGhee(Optional, for richer flavor)

£0.40

2tablespoonsChopped Pistachios(For garnish, optional)

£1.20

a pinchSaffron strands(Optional, soaked in 1 tablespoon of warm milk for 10 minutes)

£2.00

Total Cost

£7.90

£1.98 per serving

Instructions

1.
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy.
2.
In a saucepan, combine the Jersey milk, rinsed basmati rice, sugar, and crushed cardamom pods.
3.
Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
4.
Reduce the heat to low and continue to simmer, stirring frequently, for about 25-30 minutes, or until the rice is cooked and the pudding has thickened to your desired consistency. The rice should be soft and the mixture creamy.
5.
Stir in the ghee (if using) and the diced mango. Cook for another 2-3 minutes until the mango is slightly softened and warmed through.
6.
If using saffron, stir in the saffron-infused milk.
7.
Remove from heat and let cool slightly before serving. Garnish with chopped pistachios (optional). Serve warm or chilled.

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My Notes

Nutrition Information

Nutrition per serving (350g)

1480 kcal / 6192 kJ

Carbs

172g

66% of RDA

Fat

68g

97% of RDA

Protein

44g

88% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

96 g

107% of RDA

Sodium

360 mg

16% of RDA

Saturated Fat

44 g

220% of RDA

Chef's Tips

For a smoother pudding, you can blend a portion of the cooked rice and milk mixture before adding the mango.

Adjust the amount of sugar to your preference based on the sweetness of the mango.

If the pudding becomes too thick, add a little more milk to thin it out.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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