Louise Leonard of http://thelusherie.com gives us a delicious twist on classic rice pudding by adding cardamom, raisins and mango. This creamy dessert has plenty of sweet and a hint of spice...it's sure to please!
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1 cup cooked rice
½ cup whole milk
½ cup heavy cream
1 can coconut milk
1 tbsp rosewater
¼ cup sugar
½ tsp cardamom, ground
¼ tsp cinnamon, ground
½ cup golden raisins
½ cup mango, diced
In a medium pan, add the rice and milk and bring to a boil. Turn the heat down and add the cream, coconut milk, rosewater, sugar, cardamom and cinnamon. Simmer, stirring frequently for 10-15 minutes or until the rice has thickened. Remove from the heat and stir in the raisins. Transfer the pudding to individual serving bowls. Garnish with the mango.
*Note: This pudding can be served at room temperature or cold. If you are planning on chilling the pudding, make sure that you put a layer of plastic wrap on the surface of each pudding to prevent a film from forming.
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