Mango-Chai Rice Pudding Recipe
Now you can indulge your fantasy of having dessert for breakfast—and healthily to boot—with this chai-spiced rice pudding from Ellie Krieger's new make-ahead cookbook, You Have It Made. Store it in individual jars, so you can prep it on Sunday and be set for the next few days.
Serves 6
Ingredients
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
Directions
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.
Ingredients
Directions
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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