I had bought a large bag of dried mangoes from Costco. I know many folks love them but I just cannot eat them plain. They just have an odd smell to me. But if I cook with them I love them. Oddly enough in a slow cooked rice pudding they come to have the texture of dried peaches!
Dried Mango Rice Pudding
- ½ cup uncooked white basmati rice (or long grain rice)
- ½ cup granulated sugar
- 1 cup chopped dried mangoes
- 4 cups unsweetened almond milk
- ¼ tsp dried powdered ginger
- ¼ tsp fine sea salt
Preheat the oven to 325°.
Combine all the ingredients in a large mixing bowl, transfer to a 1½ to 2 quart baking dish.
Bake uncovered for 2 to 2½ hours, stirring every 30 minutes.
The rice should be tender with sauce left – if you over bake it will become very thick. As the pudding cools down, the sauce will thicken up into a pudding. Store tightly covered in the refrigerator.