Fragrant cardamom rice pudding
From: Family Supercooks
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Fragrant cardamom rice pudding
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Creamy and sumptuous, Gundeep and Romy Gill share this aromatic Bengali rice pudding recipe – a beautifully sweet ending to an Indian feast
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Ingredients
- 75g Basmati rice
- 2 litres Milk
- 6 Green cardamom, crushed
- 50g granulated Sugar
- 25g date jaggery or palm Sugar
- 1/2 tsp freshly grated Nutmeg
- 1 handful flaked Almonds
Method
1. Wash the rice and soak in water for 10 - 15 minutes, then drain into a sieve. Boil the milk in a large heavy-based saucepan and stir in the rice and cardamom pods.2. Simmer for 3-4 hours on a low heat until the milk is reduced by half, stirring occasionally to avoid the rice sticking to bottom of pan.
3. Once thickened, stir in the sugar, jaggery and nutmeg. Spoon into bowls, decorate with sliced almonds and serve either hot or cold.
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