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Mango and Jasmine Rice Pudding
Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index.
Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates.
Dairy Free Recipe
Dairy free recipe for people with lactose intolerance.
Gluten free Recipe
Gluten free recipe for people with gluten intolerance.
Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy Recipe
Heart healthy recipe to nourish your heart.
Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
This is a baked pudding, but without all the fat of a regular pudding. It's creamy, slightly spicy with the saffron and really rich in flavours.
The % daily values are based on a diet of 2000 calories per day
These are approximate values.
Recipe posted on: 15 January 2010
Diabetes Friendly RecipeHealthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index.
Low fat RecipeHealthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates.
Dairy Free RecipeDairy free recipe for people with lactose intolerance.
Gluten free RecipeGluten free recipe for people with gluten intolerance.
Vegan RecipeHealthy and tasty vegan recipe that contains no animal products.
Heart Healthy RecipeHeart healthy recipe to nourish your heart.
Vegetarian RecipeHealthy vegetarian recipe (the recipe may contain dairy or eggs only).
This is a baked pudding, but without all the fat of a regular pudding. It's creamy, slightly spicy with the saffron and really rich in flavours.
Ingredients
- 500g mango flesh (apricots can be substituted)
- 100ml skimmed milk (rice, coconut, almond, walnut or soy milk)
- 100ml plain organic yoghurt (coconut, soy, milk)
- 2 cups jasmine rice
- 2 Tspn rose water
- 1/2 Tspn raw sugar
- 1/4 Tspn saffron
- Mint leaves
Method
- Boil the milk in a large pot over medium heat.
- Leave the milk to cool a little.
- Puree the mango flesh until it is soft.
- Add the warm milk to the mango puree, together with the yoghurt, sugar, rosewater and saffron. Set aside.
- Boil the jasmine rice in a small amount of water until the rice is slightly softened.
- Drain the rice.
- In a casserole dish, add a layer of the boiled rice, cover with a layer of the mango puree, another layer of the rice and top with a layer of the mango puree.
- Cook in an oven preheated to 150C (400F) for about 40 minutes, or until set.
- Serve with some mint leaves scattered on top.
This recipe can be served either hot or cold.
Advertisement| Nutrition Information | Amount | % Daily Value |
|---|---|---|
| Calories | 285 | 14.3% |
| Calories from fat | 4 | 1.4% |
| Total fat | 0.5 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 1 mg | 0% |
| Sodium | 14 mg | 0.6% |
| Carbohydrate | 64.4 g | 28.2% |
| Dietary fibre | 4.2 g | 14.0% |
| Sugars | 13.8 g | n/a% |
| Protein | 5.8 g | 3.9% |
These are approximate values.
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