Sweet rice pudding is a wonderful dessert that is made from minimum ingredients and is therefore uncomplicated. I loved it as a kid and still adore it at 18. P.s Its so easy to make yet tastes so amazing especially when garnished with almonds and crushed cardamom.And since I like to celebrate my lazy days with minimum effort and lovely food, I am super infatuated with this dessert 😛
Ingredients:
- 2.5 litre milk
- 1/4 kg rice
- 15 cardamom crushed
- 300 g white granulated sugar
- 15- 20 almonds for garnishing (Crush half of them)
How to go about it
- Soak rice in 2 cups water for 1.5 hrs
- After having soaked them for 1.5 hrs, blend them in a blender(along with the water in which they were soaking)
- Bring the milk to boil in a large saucepan
- Put blended rice into the boiling milk. Stir for 5-7 minutes to incorporate rice into milk.(Stirring is important as the mixture can get stuck to the bottom of the pan)
- Reduce heat levels. Leave this mixture to simmer for 1 1/4 hr. HOWEVER keep stirring on regular intervals all this while, to prevent sticking and burning.
- When the rice and milk mixture has reached thick almost homogeneous consistency, add sugar and stir to incorporate it.
- Put crushed cardamom and almonds into it. Stir.
- Pour the mixture into pudding bowls.
- let it cool in fridge for 1 hour or more.
- Garnish it with whole almonds.
- Serve.
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Thanks for the link, rice pudding is amazing!
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Thankyou so much!
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I love anything with cardamom – it’s one of my favorite spices! Looks delicious.
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Thankyou! And yes cardamom generates a lovely fragrance!
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I love rice pudding so much I have it on my Avatar – although I’ve just realized I’ve never actually posted a recipe for it… 🙂
Great idea, to add the almonds. Looks great! 🙂
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Thankyou for the kind words. And you should definitely post your recipe, I am looking forward to it! 🙂
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Hi,
Thanks for shoutout!
Monica
Spicediary.com
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You’re very welcome…thanks for the visit 🙂
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Nothing beats a good rice pudding, and my Grandma taught me how .. She had one of those old fashioned kitchen ovens set at the side of her fire.. The oven had a large oven and top separate one .. She always cooked the rice pud in the top one it would take about 2 hours depending on the heat from the fire.. I would love the skin.. ( as it was made with creamy milk ) and of course that dollop of jam 🙂 Thank you for bringing back memories
Sue
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