Mango and Jasmine Rice Pudding
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Makes: 6-8 portions
Preparation Time: 30 mins
Cooking Time: 40 mins
Ingredients
500g mango flesh (apricots can be substituted)
100ml skimmed milk (or rice, walnut or soy milk)
100ml plain organic yoghurt (can use soy)
2 cups jasmine rice
2 Tspn rose water
1/2 Tspn raw sugar
1/4 Tspn saffron
Mint leaves
Method
1. Boil the milk in a large pot over medium heat.
2. Leave the milk to cool a little.
3. Puree the mango flesh until it is soft.
4. Add the warm milk to the mango puree, together with the yoghurt, sugar, rosewater and saffron. Set aside.
5. Boil the jasmine rice in a small amount of water until the rice is slightly softened.
6. Drain the rice.
7. 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.
8. Cook in an oven preheated to 150C (400F) for about 40 minutes, or until set.
9. Serve with some mint leaves scattered on top.
This recipe can be served either hot or cold.
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% |
