Mango Rice Pudding

If you ask me what I think of rice, I would immediately answer you saying it is like water. What? you might think. Water has no shape, no flavor. Rice does have shape, but adapts well with different kinds of flavors. Reason being it doesn't have a strong flavor or taste by itself. Some rice lovers might not agree on this, but is so true. It will take the flavor of anything that you mix it with. In this case, it takes the flavor of mango.

One Year Back - Mango Jam
Ingredients:
Rice - 1 cup (I used basmati)
Sugar - 1/4 cup - 1/2 cup depending on how sweet you like the pudding to be
Sweetened condensed mango pulp - 2 1/2 cups
Water - 3 1/2 cups
Cardamom - 5 pods powdered
Saffron - few strands (optional)
Cashews - 3 TBSP broken
Raisins - 3 TBSP
Ghee or butter to toast the nuts and raisins - 2 TBSP

Method:
Take rice in a skillet and toast it. It need not become brown but just toasted. Rinse well with rice and let it cook in the water till done. When the rice is done (there could still be a bit of water left), add the mango pulp and stir. Let it all dry out a bit coming to a pudding consistency (about 5 minutes on low heat). Keep stirring to prevent sticking. Check if you need to add sugar and add if required.
In another small pan, heat ghee or butter and when hot, toast the cashews and then raisins. Add it to the pudding along with powdered cardamom and saffron. Give it a stir and cover and let it stay on low heat for about 3 - 5 minutes. Turn off the heat. Serve warm, cold.

Note:
If you are one of those who do not like cooked mango taste, you might not find this very appealing. I loved it since it is full of mango flavor and there isn't a load of cream or ghee in it.

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