Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Gluten Free, Indian, Recipes, Summer, Sweet Stuff, Vegan  /  June 6, 2022

Saffron Pistachio Rice Pudding with Mangos

If kheer and mango sticky rice had a baby, it would be this saffron pistachio rice pudding with mangos. Jasmine rice is simmered in soy milk with saffron, pistachios, almonds, and plenty of cardamom, then paired with a thick coconut sauce and mangos. Summer is calling!

Jump to Recipe
Saffron pistachio rice pudding with mangos, with plenty of nuts, cardamom, and a thick coconut sauce. Summer is calling!

I was thinking, if we play matchmaker with kheer, an Indian rice pudding with notes of saffron, pistachios, and almonds, and Thai mango sticky rice, with a shorter grain rice and hint of coconut…yeah that would be great. I’m conflicted about what to call it but let’s go with saffron pistachio rice pudding with mangos. It takes some elements of two icons and fuses them!

How to Make Saffron Pistachio Rice Pudding with Mangos

Saffron pistachio rice pudding with mangos, with plenty of nuts, cardamom, and a thick coconut sauce. Summer is calling!

the rice and the milk

I wanted to use a rice that cooked to a texture in between glutinous sticky rice used in mango sticky rice and long-grain basmati rice, where the grain stay separate and slender in kheer. Enter: jasmine rice, the happy medium.

Likewise, I wanted to use a milk that wasn’t nearly as thick as coconut milk, but not as watery as typical store-bought almond milk. So you start with cooking the jasmine rice in soy milk, which for some reason is great for making vegan kheer, though I suspect a store bought oat milk should also work because of the creamier texture.

the spices, nuts, and flavors

This part is wholly inspired by kheer, which I only recently fell in love with after low-key hating it for most of my childhood. You grind cardamom, cinnamon, and some of the pistachios and almonds. Soak saffron in warm milk (just microwave), which enhances its flavor. Add the spices, nuts, a little sugar, and saffron.

sweet coconut sauce

Now we make a sweet coconut sauce, which is typically used to pour over in mango sticky rice, so we’re going to do the same thing. Combine coconut milk which cornstarch slurry and heat it in a pan for a few minutes to thicken. 

the mangos

Gather the ripe mangoes. Slice. Enter a state of bliss. I hope this recipe takes you somewhere!

Saffron pistachio rice pudding with mangos, with plenty of nuts, cardamom, and a thick coconut sauce. Summer is calling!

Saffron Pistachio Rice Pudding with Mangos

If kheer and mango sticky rice had a baby, it would be this saffron pistachio rice pudding with mangos. Jasmine rice is simmered in soy milk with saffron, pistachios, almonds, and plenty of cardamom, then paired with a thick coconut sauce and mangos. Summer is calling!
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian, Thai
Servings 8

Ingredients
  

  • ½ cup jasmine rice
  • 6 cups soy milk *see note for sweetness
  • 6 green cardamom pods
  • 1 inch cinnamon
  • ⅓ cup pistachios, chopped
  • ⅓ cup almonds, chopped
  • 1.5 tbsp sugar
  • 10-12 strands of saffron, soaked in 2 tbsp warm soy milk
  • 4 ripe mangos, peeled and sliced
  • mint leaves optional for garnishing

coconut sauce

  • ¾ cup coconut milk
  • ½ tbsp cornstarch
  • 1 tbsp water

Instructions
 

  • Soak rice in water for 30 mins while preparing other ingredients. This will speed up cooking time.
  • Use a mortar and pestle to crush the cardamom pods and cinnamon into a fine powder. Alternatively, process the cardamom pods in a spice grinder with ~ a third of the pistachios and almonds. Chop the remaining pistachios and almonds. Soak the saffron in warm milk.
  • In a medium saucepan, add milk. Bring to a rolling boil, careful not to let the milk stick to the pan. Use a nonstick saucepan if possible.
  • Add rice, reduce heat to medium-low, and simmer uncovered for ~20 minutes until rice is cooked.
  • Add the spice mixture, sugar, chopped nuts, and saffron. Cook for ~5 more mins on low. Top with some more pistachios and almonds. Serve chilled or warm depending on your preference.
  • For the coconut sauce, prepare a cornstarch slurry by mixing the cornstarch with water. Pour into the coconut milk. Heat for a few minutes in a pan over medium heat until it bubbles and starts to thicken. Pour a spoon or a few before serving! Finish with mangos.

Notes

*You can use any soy milk, but just know that this recipe was made with a milk that had 5g of sugar per cup. Adjust sweetness accordingly if you’re using an unsweetened soy milk. 
Keyword desserts, Indian sweets, plant-based sweets, vegan desserts, vegan treats

If you like this saffron pistachio rice pudding with mangos, you should definitely separate the components and try…

Vegan Kheer (Indian Rice Pudding)

Mango Sticky Rice Oatmeal

Tags

  • desserts
  • vegan dessert
  • vegan treats

Post navigation

Sweet and Sour Chickpeas with Broccoli
Japanese Sweet Potatoes with Chili Crisp

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha