1 vanilla pod
750 ml milk
125 g risotto rice
2 tbsp. granulated sugar
½ tsp. cinnamon
pinch of nutmeg
1 mango, peeled, in segments
mint leaves (optional)
Wonderfully smooth rice pudding with cinnamon, combined with sweet segments of mango.
Place the milk and the vanilla pod (sliced open down the length) in a saucepan. Heat over medium heat until almost boiling.
Stir the rice, sugar, cinnamon and nutmeg into the milk. Bring to a boil. Turn down the heat and let simmer gently. Stir continuously until the rice is soft, the mixture is creamy, and most of the liquid has been absorbed by the rice. This will take approximately 30 minutes. Remove the vanilla pod.
Pour the rice pudding into 4 bowls and place the mango segments on top. Garnish with the mint leaves.