My mother loves rice pudding, so this was more for her than anything. She told me stories about how her mother made it for them as children, growing up on the farm. I enjoy mango but I don’t get to eat them often. I had so many ideas for what fruit to add into this – but chose the mango to celebrate summer. I haven’t indulged in a dessert in awhile, and this seemed the perfect way to do so. This can be served right away warm, or chilled. We both enjoyed it while warm, I couldn’t wait to eat this with how great it smelled!
6 cups whole milk
1 cup rice (rinsed well)
2 tablespoons cinnamon (or can use 2 cinnamon sticks)
1 teaspoon salt
1 14 oz can condensed milk
1 teaspoon vanilla
1 ripe mango, peeled, seeded, and chopped
Optional: Most rice puddings use raisins. Add 1/2 cup if you’d like them.
Put the milk in a medium sized pot with the cinnamon and salt. Bring to a light boil, and add the rice. Reduce heat and stir frequently for about 25-30 minutes, until the rice has become tender (Remove the cinnamon sticks if you used them).
Stir in the sweetened condensed milk and mango. Increase the heat, bring the milk to a simmer for about 10 minutes, stirring frequently. It should be starting to look creamy and thick. Be very careful to not let it boil at this stage or the milk can curdle.
Remove from heat and add vanilla extract. It will start to thicken even more as it cools and absorbs the milk. Let it sit and rest for about 15 minutes then cover it and put in the fridge to cool, or if you’d like to enjoy it warm – it’s ready. Cool time will be about 4 hours. Enjoy!