Chia , Mango & Forbidden Rice Pudding – a delicious recipe with purple, water, condensed milk, milk, cardamom powder, chia seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the chia seeds and immediately add them to the mango puree use a fork to whisk the mix so that the chia seeds do not clump together.. Allow the seeds to plump up overnight in the fridge.
2
Rinse the forbidden rice multiple times with plenty of water and immerse completely to hydrate overnight.
3
Drain the soaking liquid the following day, add the 2 cups of water bring to a boil and cook, covered on medium low heat until the rice grains can be squished completely when pressed between the thumb and index finger. this takes about 40-45 minutes. Mash with a spoon roughly.
4
whisk the condensed milk and the regular low fat milk and heat on a medium flame. add the mashed forbidden rice . Using an immersion blender blend the rice until the mix turns a light purple/mauve shade. Add the cardamom powder and simmer for 10 more minutes to thicken the mixture and allow the cardamom flavor to combine. allow to cool and chill in the refrigerator.
5
Heat a cast iron pan and place the thin pineapple slices on it. allow to caramelize on both sides. Cut into quarters.
6
To assemble: Spoon the chilled rice pudding into 4 wine glasses and follow this layer with the chia seed/mango mixture. Top with a slice of the caramelized pineapple and serve chilled.
364
kcal
Calories
12
g
Fat
54
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup purple forbidden rice, 2 cups water, 1 can condensed milk, 2 cups low fat milk, and more.
Yes, Chia , Mango & Forbidden Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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