Cardamom Sweet Rice Mango Bowl

Sweet brown rice really isn't sweet, but it does get thick and starchy when it cooks.  This satisfying, gluten-free recipe is great for a sweet, creamy vegan breakfast.  It's exotic cardamom flavor also make it fancy enough for healthy dessert.  

EASY       Servings: 4      Ready In: 40 minutes


1 cup sweet brown rice
1.5 cups water
1.5 cup almond milk
1 1/2 tsp. cardamom
1 ripe banana
1 ripe mango

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Gather ingredients. 
Dice the banana. 

To make the Rice pudding: Combine the rice with the water, almond milk, cardamom, and banana. 
Cover, bring to a boil, and then reduce to a simmer. Simmer for 30-35 minutes, until the rice is tender. 
The rice will be starchy and the liquid with thicken when ready. If it's too loose, let stir with a spoon to let some of the liquid steam off. 
Dice the mango into bite-sized pieces 

Serve a bowl of the rice topped with the diced mango. 

Chef's Tips: Add toasted coconut or pistachios for extra crunch. This dish is great as a dessert or even a sweet breakfast bowl.

Yields: About 4 cups

Nutrition Facts
Serving size: 1/4 of a recipe (about 1 cup rice pudding plus mango).

Calories 244.64
Calories From Fat (10%) 25.64
% Daily Value
Total Fat 2.97g 5%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 71.11mg 3%
Potassium 273.08mg 8%
Total Carbohydrates 55.75g 19%
Fiber 5.18g 21%
Sugar 10.68g
Protein 4.2g 8%
Calcium 21.56mg 2%
Iron 87.71mg 487%
Vitamin A 578.82IU 12%
Vitamin C 1.55mg 3

Chef Katie Simmons will guide you on to choose a good mango, how to ripen it, and how to cut it. Plus she'll show you how to make Mango Cups for healthy, transportable, compostable, delicious snacking. Recipes and more at: