Sticky Rice Pudding with mango

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Rice Pudding with mango 


Ingredients


  • 1 cup glutinous rice
  • 1½  cups water (for cooking rice)
  • Pinch of salt
  • 2 ½ – 3 cups of milk
  • ¼-⅓ cup condensed milk (adjust to taste)
  • Sugar (optional, as needed)
  • 2–3 tsp cornstarch
  • 2–3 tbsp cold milk (to mix with cornstarch)
  • ½ tsp vanilla essence
  • For topping:
  • Fresh ripe mango slices
  • Chopped nuts (pistachios, almonds, or cashews)

Method

  • Soak the rice
    • Wash the glutinous rice well and soak for 30 minutes to 4 hours.

  • Cook the rice

    • In a pot, bring water and a pinch of salt to a boil. Add the soaked rice, cover, and cook on low heat for 25–30 minutes until soft.

  • Add milk mixture
    • Pour in milk and condensed milk. Mix well and bring to a gentle boil. Add sugar if needed.

  • Thicken the pudding
    • Mix cornstarch with cold milk and slowly pour into the pudding while stirring continuously. Cook until it thickens and starts bubbling.

  • Flavor
    • Turn off heat and stir in vanilla essence.

  • Chill

    • Pour into a serving dish, let it cool, then cover and refrigerate for at least 4 hours.

  • Serve

    • Top with fresh mango slices and nuts before serving.

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