Ingredients:
1 lit full cream milk
100 ml condensed milk
100 ml full cream
50 gr rice (soaked for 2 hrs.)
Mango Puree (fresh puree-I use alphanso mango)
2 Tbsp. fresh diced mango
4 Tbsp. Honey
1 Tbsp. Clarified butter
Method:
Boil milk in a thick bottomed pan on low heat, let it reduce to half.
Grind the soaked rice with little water. (Paste –but not very fine)
In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. Simmer for 5 minutes.Take it off heat and cool it down (do not refrigerate ). Once rice and milk mixture is cooled down considerably, fold mango puree (do not stir) use spatula to fold mango puree in the rice-milk mix. Add Honey and garnish with diced Mangoes. Serve Chilled.
