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MANGO AND BROWN RICE BAKED PUDDING

Mango and Brown Rice Baked Pudding - Rice Dishes
Chef's Special

INGREDIENTS

2 CUPS PEELED AND CHOPPED RIPE MANGOES

4 TBSPS BROWN RICE, SOAKED

2 CUPS THIN COCONUT MILK

2 TBSPS SUGAR

2-3 TBSPS BROWN SUGAR

INSTRUCTIONS

1. PREHEAT OVEN TO 180°C.

2. PUT BROWN RICE IN A DEEP NONSTICK PAN, ADD ½ CUP WATER, COVER AND LET IT COOK FOR 10 MINUTES.

3. ADD COCONUT MILK AND CONTINUE TO COOK FOR 5 MINUTES.

4. SPREAD HALF THE MANGO PIECES AT THE BASE OF A BAKING DISH. ADD SUGAR TO THE RICE MIXTURE AND MIX WELL.

5. POUR THE RICE OVER THE MANGO PIECES AND SPREAD THE REMAINING MANGO PIECES OVER THE RICE.

6. SPRINKLE BROWN SUGAR ON TOP. BAKE IN THE PREHEATED OVEN FOR 20 MINUTES. LET IT REMAIN IN THE OVEN FOR SOME TIME.

7. SERVE IT HOT OR COLD.

8. STIR FOR 1-2 MINUTES.

9. CRUSH THE SAFFRON WITH YOUR FINGERS OR IN A MORTAR-PESTLE

10. AND ADD THESE TO THE RICE.

11. ADD TURMERIC POWDER NOW IF YOU PLAN TO ADD IT.

12. STIR.

13. ADD WATER ALONG WITH SALT.

14. COVER THE PAN TIGHTLY AND LET THE RICE COOK TILL THE GRAINS BECOME SEPARATELY COOKED AND ABSORB ALL THE WATER.

15. DO CHECK THE RICE FOR A COUPLE OF TIMES WHEN ITS COOKING.

16. ONCE DONE, FLUFF GENTLY WITH A FORK.

17. SERVE THE SAFFRON RICE GARNISHED WITH CORIANDER OR

18. MINT LEAVES WITH ANY DAL OR INDIAN CURRY.