In the days leasing up to Diwali/Deepavali, I thought I'd share with you my recipe for this simple and indulgent rice pudding. It is something that I grew up eating, and love till this day.
I hope you enjoy this video! The recipe is listed below :)
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INGREDIENTS
1 tsp, Ghee (Clarified Butter)
1/4 cup, Raw Cashews
1/4 cup, chopped Pistachios
3 tbsp, Basmati Rice
1.5 litres, Whole Milk
1/2 tsp, Cardamom
1 pinch, Saffron Threads
1/2 cup, White Sugar
METHOD
Add Ghee and Cashews to a pot on medium heat, and toast until golden brown. Remove Nuts from pot and set aside, leaving residual Ghee in pot.
Add Rice to pot, and stir to coat grains in Ghee. Toast for 1 minute or until slightly golden and aromatic.
Carefully pour milk into pot. Bring mixture to a boil, and then simmer for 40-60 minutes, until rice is very tender.
Using the back of a spoon, mash rice into the sides of the pots to break grains apart and create a creamy texture.
Add Cardamom, Saffron, and Sugar and cook until incorporated.
Remove from heat and serve hot, warm, or cold garnished with Nuts and a few Saffron Threads.
Enjoy! :)
