Rice Pudding
Custard Rice Pudding Recipe
Updated On: 7/8/2009
[Total Votes: 41, Hits: 518] Print

INGREDIENTS:

• 2 litres full-cream milk

• 1 can (400 gms) sweetened condensed milk

• 1 tsp cardamom powder

• 1 cup sugar

• 1 cup Basmati rice

• 50 gms almonds blanched and slivered

• 50 gms raisins

• A few strands of saffron

• Rose petals to garnish

PREPARATION:

• Wash the rice well and soak for half an hour in enough water to cover it fully.

• Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.

• Add the almonds, raisins and cardamom and cook for 5 more minutes.

• Turn off the fire and add the saffron. Stir well.

• Allow the kheer (rice pudding) to cool, then chill.

• Serve hot or cold garnished with rose petals.

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