Mango Pirini

This is a super simple Pirini recipe that could be ideal for those times when you have some ripe mangoes at hand. As for the mangoes, make sure they are ripe all the way so that the Pirini doesn’t turn out sour.

Serves: 3-4

Ingredients:

• 3 tbsp. uncooked basmati rice
• ¾ cup chopped ripe mango (makes about ½ cup when pureed)
• 3 cups full cream milk
• 6 cardamom pods
• 2/3 cups condensed milk
• ½ tsp. ground cardamom
• 1 tsp. rosewater

Instructions:

1. Rinse the rice thoroughly and spread it out on a plate. Leave it out in the sun to dry. Ours was completely dry in an hour.
2. Add the rice to your grinder and grind until you get a semolina like consistency. Set aside.
3. Place the mangoes in your blender and blend until you get a smooth puree. Set aside.
4. Add the full cream milk to a pot along with the cardamom pods and gently heat until the milk starts to boil.
5. Add the ground rice and cook the mixture over low heat, stirring frequently and scraping the sides often, until it reduces in half.
6. Scoop out and discard the cardamom pods. Add in the condensed milk.
7. Keep stirring and cook until the mixture thickens and the rice is all the way cooked through. For us the entire cooking time was a little over 30 minutes.
8. Switch off the stove and add the cardamom powder and rosewater. Stir to combine and let the mixture cool down.
9. Once the mixture is completely cool, add the mango puree and stir to combine.
10. Transfer the mixture to serving bowls or glasses and top with some nuts. Chill before you serve.