MANGO CARDAMOM BREAD PUDDING
Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
Provided by ONFIRE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
- Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
- Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
Nutrition Facts : Calories 194 calories, Carbohydrate 27.9 g, Cholesterol 82.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 200.6 mg, Sugar 17.8 g
THAI MANGO WITH CARDAMOM RICE PUDDING
Make and share this Thai Mango With Cardamom Rice Pudding recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine whole milk and basmati rice in a large saucepan over medium-high heat.
- Bring to a boil, stirring constantly.
- Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
- Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
- Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
- Top each serving with 1/4 cup chopped mango.
Nutrition Facts : Calories 166, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 151.9, Carbohydrate 21.5, Fiber 0.8, Sugar 14.9, Protein 6.7
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
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