Ingredients
-
1 litre Milkwhole milk
-
1/3 cup Rice - Basmati
-
1/3 cup Sugar
-
1/2 teaspoon Cardamom Powder
-
3 Cardamom Pods
-
1 tablespoon Ground Almondsoptional
-
1 tablespoon Crushed / Chopped Almondsoptional
-
1 tablespoon Raisins or Saltanasoptional
Directions
This creamy and aromatic Indian rice pudding is made with the most basic ingredients gaining its delicate flavours from cardamom and almonds.
Steps
|
1
Done
|
Rinse the rice until the water runs clear and soak for 30 minutes |
|
2
Done
|
Add the whole milk to a pan and cook over a high heat stirring continuously until it boils. As it start to boil reduce the heat to medium |
|
3
Done
|
Drain the rice and add it to the pan along with the cardamom pods and cardamom powder. Maintain the heat at medium to low so the milk bubbles gently to reduce the milk and cook the rice for around 30 minutes Stir every couple of minutes to stop the rice sticking and milk burning |
|
4
Done
|
Add the sugar, ground almonds (if using) and raisins (if using) then stir until you are able to squash a bit of rice between your fingers easily. The rice pudding will become thicker as it cools so remove from the gas when it's nearly the way you want it. If you leave it too long and it goes to stiff in your bowl don't worry simply stir in a few more drops of milk. |
|
5
Done
|
Transfer to bowls to eat and optionally sprinkle with chopped or crushed toasted almonds. |
