Indian Rice Pudding

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Bring the milk to a gentle boil in a heavy-bottomed pot over medium heat.
2. Rinse the rice in a strainer, drain well, and add it to the hot milk.
3. Cook over medium heat, stirring often at the bottom and sides, until the rice is soft and slightly mushy.
4. Optional: mix the rice flour with water or milk into a smooth slurry, stir it in, then bring to a boil and simmer for 3 minutes until thick and creamy.
5. Mash the rice lightly against the pot with the back of a ladle to thicken it. Add the sugar and cook for 3 to 4 minutes until it dissolves.
6. Stir in the cardamom and any optional saffron or rose water, then garnish with pistachios.
7. Optional traditional garnish: heat ghee in a small pan, fry the cashews until golden and remove them. Fry the raisins until plump, then pour the ghee and raisins over the pudding and mix well. Garnish with the cashews.
8. Serve hot or chilled.

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