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Rice Pudding

3/13/2022

INGREDIENTS

2/3 cup basmati rice or your favorite white ice
1 cup water
½ cup sugar
2/3 cup water
1/3 cup raisins
¼ blanched almonds, chopped
¼ cup cashew nuts, chopped
1 tablespoon butter
½ teaspoon cardamom powder
¼ cup heavy cream
½ tablespoons butter

DIRECTIONS

Place rice and water in a saucepan, bring to a boil then reduce heat to low and cook for about 7 minutes until all the water has been absorbed and the rice is partial cooked. Set aside.
In a different saucepan, place the sugar, water, raisins, nuts, butter, and cardamom in a pan, bring to a boil then stir in rice. Reduce heat to low, cover and cook for 7 minutes until the rice is cooked and the water has been absorbed.
Place heavy cream and butter in a small saucepan stir and bring to simmer. Remove from heat and pour over rice, gently mix and serve hot or cold.

Tip - Toast unsweetened coconut flakes and sprinkle on top.

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Mango Semolina Pudding

3/13/2022

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INGREDIENTS

4 tablespoon ghee or butter
2/3 cup semolina
1 ¼ cup boiling water
1/2 cup mango pulp
2/3 cup sugar
½ teaspoon cardamom powder
1 ripe mango, diced in small chunk

DIRECTIONS

Melt the ghee or butter in a saucepan and fry the semolina until golden and fragrant. Reduce the heat and add the hot water and simmer for 2 minutes.
Add the mango pulp, sugar and cardamom. Stir, and cook over low heat, partly covered, until semolina is cooked, and the mixture is slightly moist and not lumpy.
Add ripe mango chunks on top.

Serve hot.

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Mango Lassi

3/13/2022

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INGREDIENTS

2 cups plain yogurt
2 tablespoons sugar (optional)
¼ cup water
½ cup chopped ripe mangoes

DIRECTIONS

Add all the ingredients in a blender and blend until smooth.

Tip – for an ice-cold taste I recommend using frozen ripe mangoes.

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Cooking with Dianne Morin

Rice Pudding

Mango Semolina Pudding

Mango Lassi

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