Rice Pudding

This creamy rice pudding serves about 4 people.

Ingredients:

  • 500 ml Milk full fat
  • 50 gm Pudding rice
  • 50 gm Sugar
  • 1 tbsp almond powder or finally crushed
  • 50 ml Cream
  • 1/2 tsp cardamon powder
  • pinch of grated nutmeg

Recipe:

  • Wash the rice and let it soak for 10 minutes or so.
  • In a heavy saucepan, butter the base and sides to help avoiding milk sticking to the pot.
  • Now add milk to the pot and heat the milk. As soon as start to boil, reduce the heat and let it boil on low heat. Keep stirring to time to time with making sure milk is not sticking to the pot.
  • After about 10 minutes of milk boiling, add rice and cook them in the milk on the low heat.
  • Again make sure to stir the milk and rice to avoid sticking to the pot. Stir well.
  • Let the rice cook for about 15 – 20 minutes. Now add almond powder and cream. Stir well and cook again for another 10 minutes or so till rice are cooked well.
  • Now add cardamom and nutmeg and mix well.
  • Now add sugar and stir well and cook it for further 2-3 minutes to make sure sugar are dissolved well.
  • Serve hot or cold. Hot rice pudding with hot puri taste is great!