Cardamom Rice Pudding With Ginger Mango Salad Cardamom Rice Pudding With Ginger Mango Salad

Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari
Image by: Jeff Coulson

Gobble up this sweet rice pudding as soon as it's ready, because it thickens and loses its creaminess quickly. The half vanilla bean we call for in the ingredient list should be halved crosswise; if you halve it lengthwise, the moist seeds of the unused half will quickly dry out and lose their flavour.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Ginger Mango Salad:


Halve vanilla bean lengthwise; using tip of sharp knife, scrape seeds into saucepan. Add milk and vanilla pod; heat over medium heat just until bubbles form around edge.

Stir in rice, sugar, cardamom and nutmeg; bring to boil. Reduce heat and simmer, stirring often, until rice is tender, mixture is creamy and most of the liquid is absorbed, about 30 minutes. Discard vanilla pod.

Ginger Mango Salad: Meanwhile, in small saucepan over medium heat, combine 3/4 cup water, sugar and ginger; bring to boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.

Remove from heat; let cool slightly. Stir in mango.

Just before serving, drain mango, discarding syrup; stir in mint. Serve over rice pudding.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 77 mg
  • Sugars 29 g
  • Protein 8 g
  • Calories 289.0
  • Total fat 6 g
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 50 g


  • Iron 4.0
  • Folate 9.0
  • Calcium 20.0
  • Vitamin A 10.0
  • Vitamin C 25.0
Share X
Breakfast & Smoothies

Cardamom Rice Pudding With Ginger Mango Salad