Rice Pudding

This is truly a global recipe! Every country has it's own version and here is mine!  You can use any kind of rice you like and customize it t your taste. I like my pudding think and custardy, but it you like it runny, add more milk!

3/4 cup rice(Basmati)
seeds from 4 pods of cardamom
1 tbsp of ghee or clarified butter
3 cups whole milk
1 cup heavy cream
pinch of saffron threads
1/4 cup sugar


Pulse the rice and cardamon pods together

In a sauté pan, heat the ghee and then lightly toast the rice mixture

Add 3 cups of whole milk and bring to a boil.

Add the saffron and the sugar

Stir frequently till cooked about 15 - 20 mins

When the rice is al dente, add the cream.

Taste for sugar and add more if required

Serve warm or cold garnished with nuts or dried fruit.

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