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Ingredients
- 1/4cup/50g/1.8oz basmati rice
- 6 cups/1.5l/48oz Whole Milk
- 1/4cup/50g/1.8oz sugar more to taste
- 1/4 tsp/8pods ground cardamom more to taste
- pinch Coarse Salt
- almonds, pistachios or cashews optional (crushed, sliced or slivered)
- raisins optional
- pinch saffron strands optional
Ingredients
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Instructions
- Put rice in a bowl, cover with water and set aside to soak for 30 minutes. Then, discard water, wash 3 times with clean water and drain.
- In a heavy bottomed pot, heat milk on medium heat, stirring often to avoid milk sticking to bottom of pan. When milk comes up to a boil, add rice and stir. Turn heat to medium low and cook for 35 to 40 minutes. Stir every 3 minutes or so while rice is cooking.
- The rice should be cooked and breaking apart after 35/40 minutes. Milk should be reduced and thickened slightly. Add one pinch of salt. Add sugar and nuts/raisins if using. Stir and cook on low heat for 3 minutes. Take 2 spoons of pudding and put it in a small bowl. Add ground cardamom to the bowl and mix well. Stir this mixture into pot and mix well.
- If using saffron, put strands in a few tablespoons of hot milk or cream. Leave to soak while rice is cooking. Add this saffron milk to pot when adding sugar and nuts/raisins.
- Serve pudding hot, warm or cold. Garnish pudding with crushed nuts/raisins if you like.
Recipe Notes
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