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Rice Pudding
Category : Regional cuisine, South indian, Pudding Recipes
Time Taken : 15-30 mins
Rating :
Method
- Wash the rice in running water, soak for an hour and drain.
- Blanch the almonds for one minute in boiling water, remove the skin and split in half or you can buy these ready prepared.
- Dissolve the saffron in warm milk.
- Boil milk in a pot or handi for an hour until it is thickened.
- Remove from heat and set aside for later.
- Heat clarified butter in a separate pot of handi.
- Add rice and saute to seal it and until it begins to colour (about 4-5 minutes).
- Pour in the saffron milk over the rice and bring to a boil, stirring constantly to ensure it does not stick to the bottom.
- Reduce to low heat and simmer until the rice is cooked (about 20 mins).
- Now add sugar and continue to cook and stir until it reduces to a custard consistency (a further 5 to 8 minites).
- Now add all the remaining ingredients and stir for a minute.
- Pour in a bowl and garnish with almonds and silver or gold warak.
- Serve hot or allow to cool, in which case, serve well chilled.
Ingredients:
6 cups - fresh milk
2 cups - basmati rice
¼ cup - clarified butter (ghee)
3 cups - sugar
1 tsp - green cardamom powder
2 tbsp - almonds, peeled and slivered
¼ cup - raisins
1 pinch - saffron
2 tbsp - milk to dissolve the saffron
1 - silver warak
6 cups - fresh milk
2 cups - basmati rice
¼ cup - clarified butter (ghee)
3 cups - sugar
1 tsp - green cardamom powder
2 tbsp - almonds, peeled and slivered
¼ cup - raisins
1 pinch - saffron
2 tbsp - milk to dissolve the saffron
1 - silver warak
RECIPES BY REHANA KHAMBATY
