Start to finish: 50 minutes
1 1/2 cups water
3/4 cup white basmati rice
1 teaspoon kosher salt
4 1/2 cups vanilla-flavored almond milk, divided
1/4 teaspoon ground cardamom
1/2 cup chopped, dried mango
4 teaspoons cornstarch
In a medium saucepan over medium-high heat, combine the water, rice and salt. Bring to a boil. Cover and simmer over very low heat, stirring occasionally so rice doesn't stick, until most of the water is absorbed, 8 to 10 minutes.
Stir in 3 1/2 cups of the almond milk, the cardamom and mango. Increase heat to bring mixture to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until rice is very soft and most of the milk is absorbed, 25 to 30 minutes.
In a bowl, whisk together the cornstarch and remaining 1 cup almond milk. Whisk mixture into pudding. Simmer, stirring occasionally, for another 5 minutes. Serve warm or at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 138 calories; 14 calories from fat (10 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 29 g carbohydrate; 2 g protein; 1 g fiber; 238 mg sodium.