Bring the tropical flavours and aromas of Southern India into your home with Martin Benn’s delightfully indulgent Kheer Mango Rice Pudding.
This traditional Southern Indian milk-based breakfast is the perfect springtime treat. But let’s be real, this mango rice pudding can be enjoyed at all times of the day and for any season. We’re that obsessed.
Martin Benn, who is widely considered as one of Australia’s most innovative culinary masterminds, created this recipe exclusively to celebrate the launch of Nescafé Farmers Origins – Nescafé’s new premium and sustainable coffee pod range.
The Kheer Mango Rice Pudding recipe perfectly complements the robust flavours of Nescafé Espresso India, a beautifully smooth coffee blend with cocoa and dark roasted notes. Taking inspiration from the new coffee release, Benn also shared that the dish was stemmed from his British roots which paired seamlessly with his love of Southern Indian cuisine.
We can’t wait for you to try it.
Cooking time: 60-minutes | Difficulty: Medium | Servings: 6
FOR THE CREAMED RICE
95g basmati rice (soaked for 30 minutes prior)
300g coconut cream
1/2 tsp vanilla paste
65g caster sugar
7 cardamom pods
FOR THE SUGAR SYRUP
100g dark muscovado sugar (or cane sugar)
FOR THE CRYSTALISED ALMONDS
FOR THE MANGO PUREE
1 ripe mango
20g rose water syrup
1. For the creamed rice, bring all ingredients to a boil in a pan and stir together. Turn the heat to low and gently simmer for 40-minutes or until thick and creamy. Remove cardamom pods and set aside to cool. If the mixture is too thick, add a little more coconut cream.
2. For the sugar syrup, combine the sugar and water together in a pan and leave to dissolve for a few minutes. Bring to a simmer and boil for 2-minutes until thick and syrupy.
3. To make the crystalized almonds, place the water into a pan and add in the sugar. Bring to a boil. Add in the almonds then remove from the heat and stir well to ensure almonds are fully covered. Turn onto a tray and set aside to cool.
4. Next, peel the mango and remove the flesh into a bowl. Add the rose water and blend or stir well to combine.
5. Spoon the mango onto the base of a plate or serving glass, then add the rice pudding to cover the mango completely. Drizzle over the muscovado syrup in long lines. Finally, roughly chop the crystalised almonds and sprinkle over. Enjoy!
To brew up a storm and for more information, head to the Nescafé Farmers Origins website.
Want more springtime recipes to liven up your day? Why not try our gluten-free Peanut Butter and Chia Buckwheat Parfait? And since we’re basically already having dessert for breakfast, maybe we can tempt you with Peter Gilmore’s decadent Chocolate Mousse recipe.