Mango Rice Kheer / Indian Style Mango Rice Pudding – a luscious Indian dessert with a tropical & fruity twist perfect for summer weather. Traditional rice kheer is prepared by cooking rice along with milk, sugar, cardamom and nutmeg powder. The addition of mango puree to this rice kheer gives a tropical twist with exotic flavours to this dessert. This ambrosial mangoey kheer can be served warm or cold according to your preference.
Cooking Time: 20 – 30 minutes
|Ghee (optional)||1 teaspoon|
|Sugar||1/4 th cup ( adjust to taste)|
|Mango (puree)||1/2 cup|
|Cardamom powder||1/4 th teaspoon|
|Saffron (optional)||2 small strands|
|Almonds (finely chopped)||few (to garnish)|
|Pistachios (finely chopped)||few (to garnish)|
|Chopped mango pieces||few (to garnish)|
Step by Step Instructions:
- Take 1 tablespoon of rice and grind it to a coarse powder using a blender.
- Take one medium size fully ripe mango. Peel the skin and chop the fleshy part into small pieces. Make a puree of this using a blender.
- Take 2 strands of saffron and grind it using mortar and pestle. Grinding like this gives instant colour. Keep this aside. Instead of grinding the saffron, you can also soak the saffron strands in 1 tablespoon warm milk for about 30 minutes.
- Heat a heavy bottom pan and add half a teaspoon of ghee or butter. When the ghee / butter is warm enough, add the coarsely grounded rice powder and sauté this for few seconds. Do not allow it to brown. This step is not a must but sautéing in ghee or butter gives a good aroma and enhances the flavour of the dish.
- To the pan, add 2 cups milk and cook in medium flame until the rice is completely cooked. Adjust the heat if the milk is spilling over the vessel. Stir every now and then so that the rice does not stick to the bottom. This might take 10 to 15 minutes.
- Once the rice is cooked, add the saffron powder. Add 1/4 th cup sugar and stir continuously until all the sugar dissolves in the milk. At this stage, check to see the sweetness. Add more sugar if you prefer. ( The addition of mango puree at the end will also add some sweetness to the dish).
- Add cardamom powder and nutmeg powder. Cook until all the flavours are absorbed.
- Switch off the flame and allow the kheer to cool down to room temperature.
- Add the mango puree to the rice kheer. Mix well. If you like a smooth texture, then give a pulse of this mango rice kheer using a blender.
- Serving suggestions – You can serve this rice mango kheer either warm or cold. If you prefer the kheer to be warm, serve it immediately after adding the mango puree. If you prefer the kheer / pudding to be cold, refrigerate the kheer in the fridge for 1 to 2 hours.
- Garnishing – Place the mango rice kheer /pudding on a serving bowl, add finely chopped fresh mango pieces on top. Decorate the kheer with finely chopped almonds and pistachios.
- Choose whole milk to get thicker consistency and texture.
- If you are a vegan, you can replace the regular milk with almond milk.
- Choose a fully ripe mango for this dish. Choose a mango variety that is the sweetest for better taste. If you do not have fresh mango, then substitute it with store bought mango pulp.
- After refrigerating the kheer, if you find that the kheer is too thick and solid, add little bit of milk ( just 1 tablespoon or so and mix well).
- The measurements I have taken gives a mild to moderate sweetness to the kheer. This is according to my family preference. If you prefer the kheer /pudding to be more sweet, add more sugar.
Check out my other Mango recipe:
Check out my other Kheer / Payasam Variety: