Rice Pudding- My Way
From sm8085 13 years ago
- 20-25 mins to make
- Serves 5-6
This is not for the health conscious...it's packed with calories but I guess everyone could do with a breather. Saffron lends an exotic flavor to the whole dish.It's normally served cold but I don't mind it hot.
Ingredients
- 1 litre (4 cups) whole milk, plus more as required shopping list
- 100 g (3.5 oz) short grained rice (soaked for half an hour) shopping list
- sugar-as much/little as you want shopping list
- 1 can (400 g/14 oz) sweetened condensed milk shopping list
- 1tsp cardamom powder shopping list
- ½ cup mixed dried fruit and nuts (like raisins, almonds, cashews) shopping list
- a few strands of saffron dissolved in 1 tbsp of warm milk shopping list
- 1 tbsp clarified butter shopping list
How to make it
- Boil the milk, condensed milk and sugar in a deep, heavy-bottomed dish.
- When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
- Heat the butter in a wok and roast your dry fruits. Add them (reserve some for garnishing) to your pudding mix and cook for another 5 mins.
- Take it off the heat and add the saffron. Stir well.
- Allow it to cool.
- Garnish with the remaining dry fruits.
- Chill before serving.
People Who Like This Dish 3
- FunkyFish Nowhere, Us
- clbacon Birmingham, AL
- katsy Nowhere, Us
- sm8085 Nowhere, Us
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