Mango, caramel and cardamom rice pudding (Aam payesh)

By • May 2, 2012 • 12 Comments

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Author Notes: Rice pudding to us Bengalis is what birthday cake is to the rest of the world! I have had rice pudding or payesh, as we call it, on every single birthday while growing up in India. It remains, to this day, one of my all time favorite, comforting desserts!

This mango pudding is quite different than the one that my mother makes, primarily because the special kind of jaggery needed to make this dish is not available in the US. So it was out of sheer frustration and my single minded devotion to have some kind of a rice pudding, that I came up with this recipe! I used mango puree and caramel sauce instead of the traditional jaggery and ended up with this delicious mango rice pudding! Try it sometime!
Madhuja

Serves 4-6

  • 4 cups Whole milk
  • 1 cup heavy cream
  • 1 Indian bay leaf (tejpatta)
  • 1 cup Arborio rice
  • 3 1/2 cups mango puree (I use canned Alphonso puree found at Indian grocery stores)
  • 1 teaspoon cardamom powder
  • 1/2-1 cup caramel sauce (homemade or storebought)
  • 1 teaspoon kosher salt
  • 1/2 cup chopped cashews and raisins, for garnish
  1. In a big non-stick pot, on medium-low heat, add the milk, heavy cream and bay leaf and stir continuously for 10-15 minutes. You want the milk to thicken up nicely.
  2. Add the Arborio rice and keep stirring frequently. This is not a dish you can walk away from! The rice will take about 25-30 minutes to cook.
  3. When the rice is almost completely cooked and just barely al dente, take it off the heat. Wait for two minutes and then add the mango puree, cardamom powder, 1/2 cup of the caramel sauce and salt. (If you don’t take it off the heat when you add these ingredients, you might curdle the milk). Gently mix it all together. Taste for seasoning. Depending on how sweet your mango puree is, you might have to add another additional 1/2 cup of the caramel syrup.
  4. Garnish with chopped cashews and raisins. Enjoy!

Comments (12) Questions (0)

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Jampro

almost 2 years ago Bevi

This looks and sounds delicious! What a terrific rice pudding.

Spiceroute

almost 2 years ago Madhuja

Thank you!

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wonderful! I would definitely be happy to eat this on my birthday!

Spiceroute

almost 2 years ago Madhuja

Thank you! Do let me know how it turns out! :)

Anita_date

almost 2 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

I love the bay leaf touch!

Spiceroute

almost 2 years ago Madhuja

Thank you! It adds such a nice aroma!

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almost 2 years ago jenniebgood

This looks delicious- this is the second time I've seen "Alphonso" puree specifically called out as an ingredient in the submissions for this contest. I see your note about finding it in Indian stores - have you or anyone else ever found it in the ethnic section of grocery stores or Whole Foods?

Spiceroute

almost 2 years ago Madhuja

Thank you! I don't think I have ever seen it in either a regular grocery store or Whole Foods, but it could be because I wasn't looking for it specifically.

Spiceroute

almost 2 years ago Madhuja

Thanks! Yes, I am a Bengali! :)

Dsc_3321

almost 2 years ago PistachioDoughnut

No one can win over bengali sweets..khub darun...hahhaa..

Spiceroute

almost 2 years ago Madhuja

Awww, that's so nice of you! My mother's payesh is terrific too!

Dsc_3321

almost 2 years ago PistachioDoughnut

This is so yummy! Madhuja are you bengali..