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!
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.