Mango Brown Rice Kheer

Here is a recipe for an Indian style Brown Rice Pudding or Kheer made with Mango and Condensed milk. A perfect, rich, smooth and creamy summer dessert !

This week during my weekly veggie and fruit shopping trip I noticed my fruit vendor still selling mangoes. It’s August and this part of India still has the Neelam variety of mangoes coming in! Before I could have second thoughts I asked him to give me 2 kgs thinking that this might be the last batch of mangoes in the market. While driving back home mentally decided to puree and freeze them for future use.

And before I could freeze them the theme for the 156 th Foodie Monday Bloghop was decided as Any but White Rice. With ample brown rice in my pantry I zeroed down on my favourite rice pudding or Kheer with Mangoes and Saffron. Mangoes and Saffron according to me is a match made in heaven and takes the recipe to a different level.

Brown Rice is considered to be much healthier than white. Brown rice is a grain that contains the bran and the germ. White rice, on the other hand, has had the bran and germ removed, which are the most nutritious parts of the grain. Brown rice has more fiber and antioxidants, as well as a lot more important vitamins and minerals. White rice is mostly a source of “empty” calories and carbs with very few essential nutrients. Consuming whole grains like brown rice can help prevent or improve several health conditions, including diabetes and heart disease.

Though I always make Kheer with the aromatic Basmati rice, this time I have tried it with Brown Rice (I used the Daawat Brown Rice) to make it more healthy and guilt free. I cooked the brown rice in a pressure cooker before adding it to the reduced milk as it takes much longer to cook than the white rice. The addition of condensed milk makes it more rich and creamier. The mango Puree is added to the Kheer or the rice pudding after it’s ready and a little tepid or warm. Adding the Puree when the pudding is hot will curdle it making the rice pudding inedible .

Last week it was my firstborn’s 17th birthday and I made this decadent dark chocolate cake with a creamy white chocolate Mango Mousse filling. She has been chosen as the head girl of her school and she has also topped in her exams in her stream . I feel so proud of her and her achievements. Wishing her a life full of wisdom, laughter and happiness. Sharing the pic of the cake with you all.

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Mango Brown Rice Kheer

Print Recipe

Here is a recipe for an Indian style Brown Rice Pudding made with Mango and Condensed milk.A perfect, rich, smooth and creamy summer dessert !

• Coursedessert
• Cuisineindian

Servings	Prep Time
6 People	15 Mins

Cook Time	Passive Time
30-40 Mins	2 Hours

Servings Prep Time 6 People 15 Mins

Cook Time Passive Time 30-40 Mins 2 Hours

Mango Brown Rice Kheer Print Recipe Here is a recipe for an Indian style Brown Rice Pudding made with Mango and Condensed milk.A perfect, rich, smooth and creamy summer dessert ! Coursedessert Cuisineindian Servings Prep Time 6 People 15 Mins Cook Time Passive Time 30-40 Mins 2 Hours Servings Prep Time 6 People 15 Mins Cook Time Passive Time 30-40 Mins 2 Hours

Ingredients

• 1/2 Cup Brown Rice
• 1 Litre milk Full Fat
• 200 Gm Condensed Milk Sweetened
• 3-4 Tbsp sugar
• 1 1/2 Cups Mango Purée
• 1 Tsp cardamom powder
• A few Strands saffron Soaked in 2 tsp warm milk
• 1 Cup water To cook the rice
• 1/4 Cup Almond and Pistachios Slivered

Servings: People

Instructions

1. Wash the Brown Rice and soak it for 2-3 hours.
2. Pressure cook the rice with 1 cup of water till cooked. Mash the rice coarsely .
3. Boil the milk in a heavy bottomed pan and cook till it nearly reduces to half its quantity.
4. Add the cooked brown rice and the sweetened condensed milk to the reduced milk and cook on low flame till it becomes,thick stirring in between.
5. Add the sugar according to the sweetness you want. The Pudding will also get its sweetness from the Mango Puree too.
6. Add the cardamom powder and the saffron and cook for 5-7 minutes more.
7. Cool the kheer or rice pudding and then add the mango Puree to it mixing it well. Make sure the Kheer is tepid before adding the Puree or else the Pudding gets curdled.
8. Chill the Kheer and serve with chopped Mango and slivered Almonds and Pistachios.

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