Serves 6


  • 2 cups water
  • 1 cup short-grain brown rice (like Arborio)
  • 3 cups 1 percent milk
  • 3 Tbsp. honey, plus more for serving
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon, plus more for serving
  • ½ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 cups diced mango, divided
  • Nonfat or low-fat plain Greek yogurt, for serving


    Active time: 15 minutes
    Total time: 2 hours, plus 4 hours of refrigeration

    In a Dutch oven or an ovenproof pot, bring water to a boil. Add rice, cover and simmer over low heat until rice is nearly cooked, 40 to 45 minutes.

    Meanwhile, preheat oven to 375°. Add to pot milk, honey, vanilla, cinnamon, ginger, cardamom, nutmeg, salt and pepper and stir to combine. Cover and bake 30 minutes, stirring once or twice. Add 1 cup diced mango and cook 15 minutes more.

    Remove from oven and allow to cool, uncovered, 15 minutes; then stir in another 1 cup diced mango. The pudding will be slightly soupy, but will thicken as it cools. Distribute among 6 (12-ounce) jars, cover and refrigerate at least 4 hours. To serve, add a dollop of Greek yogurt, a drizzle of honey and a sprinkle of cinnamon. Store in fridge, tightly covered, up to 4 days.

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