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Rice pudding is delicious! Rice and dairy products are a common ingredient in Indian cuisine. What distinguishes rice pudding from Indian desserts is that it is unspiced, while in India we use some spices in most desserts as well.
December is one of the busiest months but also one of the coziest. Funny enough, you get to do so much more baking, socializing, decorating, etc. Then we can relax and enjoy the peace of the Christmas holidays. On December 23-24-25, there probably won't be any Indian food in the kitchen here, but a few touches here and there will do. And here is my twist on the rice pudding this year. It has already been tested and approved by my guinea pigs 
MANGO RICE CREAM:
700 g rice porridge
150 g plant-based or regular cream
2 teaspoons vanilla sugar
500 g mango puree
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Procedure:
No hocus pocus. You can make good old-fashioned quilted porridge, right? That is, wrap the porridge for a couple of hours to make it really good. I usually use a fleece blanket and put it in a cold oven for 2 hours.
Mix everything and serve in a pretty glass or bowl. Garnish with a little mango puree before serving.
PS! Can also be eaten at other times than Christmas. It is also possible to serve with mango puree on top
