Pic courtesy: Jay Mehta
Yummy!!!!. This is one of my most favorite dessert. Creamy rice pudding with mango compote. The process of cooking was fun as this was a combined effort of me and my husband :).
Basmati Rice : 1/4 cup
Whole Fat Milk : 1 litre
Condensed milk : 200 grams
Coconut Milk : 150 ml
Roasted cut dry fruits (Almond, cashews, pistachios) : 50 grams
1 large ripe mango (avoid overripe ones, a firm texture would make a better compote)
Butter : 1 teaspoon
Grated ginger : 1/2 teaspoon
Sugar : 2-3 teaspoon (adjust based on sweetness of mango)
Soak rice for about an hour in water.
Start boiling milk in a deep saucepan. Add coconut milk, condensed milk to it once starts brewing. Finally rinse the rice and add to the boiling milk. Let the pudding cook on a medium flame with intermittent stirring till the rice are completely cooked and we get desired thickness. This should take around 25-30 minutes. Keep stirring, else the rice will settle at the base. Let it cool.
For compote : Cut mango into small pieces. Heat butter in a pan. When it melts, add mangoes to it. Put sugar and Ginger. Mix well. Add about a tablespoon of water. Bring to boil. Let it cook for about 3-4 minutes. Let it cool to room temperature. Preferable serve cold.
In a serving glass, fill the rice pudding till 3/4th, and filling the top 1/4th with compote. Garnish with dry fruits.