Rice Pudding
A comforting dessert that combines simple ingredients into a delicious treat, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup rice Rinsed and soaked for 30 minutes
- 4 cups milk Whole milk for creaminess
- 3/4 cup sugar Adjust sweetness to preference
- 1/4 cup mixed nuts (cashews, almonds, pistachios) Chopped or whole as per preference
- 1/4 teaspoon cardamom powder Adds flavor
- 1/4 teaspoon saffron strands (optional) For flavor and color
- 2 tablespoons ghee (clarified butter) Can substitute with regular butter
- 1/4 cup raisins (optional) For added texture and sweetness
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- In a heavy-bottomed pan, melt the ghee and add the drained rice. Sauté for a couple of minutes until the rice is slightly golden.
Cooking
- Add the milk to the pan and bring it to a boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat and let it simmer for about 30-40 minutes until the rice is cooked and the mixture has thickened. Stir occasionally.
- Add sugar, cardamom powder, saffron strands, and nuts. Mix well.
- Let it cook for another 5-10 minutes.
- Remove from heat and let it cool slightly. Serve warm or chilled.
Notes
Store rice pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a bit of milk if needed. You can garnish with extra nuts or a sprinkle of cinnamon for added flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 50gProtein: 8gFat: 9gSaturated Fat: 4gSodium: 100mgFiber: 2gSugar: 25g
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