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    Mango Kheer (Mango Rice Pudding)

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    Mango Kheer (Mango Rice Pudding)

    This creamy, fragrant pudding can be made ahead of time and chilled until needed.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes, plus cooling
    • Total time: 40 minutes, plus cooling 40 minutes

    Serves: 8


    • 3 ripe mangoes
    • 1 litre milk
    • 150g basmati rice
    • 120g soft brown sugar
    • 50g raisins
    • 50g slivered almonds
    • 1 tsp rose water or elderflower cordial
    • Large pinch of saffron
    • 1 tsp ground cardamom
    • Slivers of pistachio, to garnish


    1. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.
    2. Bring the milk to the boil in a large pan, then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.

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