Indian rice pudding
Indian rice pudding
Recipe by:
Ingredients Tick boxes to send shopping list to email
Method
Indian rice pudding
1. In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
2. Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
3. Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.
Recipes like this
- Lemon drop creme brulee martinis
- Apple fritters
- Berries with almond cream and amaretti
- Tiramisu
- Outrageous brownies
- Caramel peanut butter dipped apples
- Spumoni Ice Cream Sandwiches
- Chocolate Mousse with Chilli Chocolate Crisps
- Griddled peach melba
- Chocolate and Nut Brownie
- Fresh fruit parfait with lemon-poppy seed yoghurt
- Chocolate rice pudding
- Lemon hazelnut tiramisu
- Cava gelatine
- Caramel Popcorn
- Chocolate honey almond tart
- Cherry parfait
- Cheesecake, Guavas and Vanilla Ice Cream
- Crunchy monkey peanut butter-banana sticks
- Chinese cheesecake
