Indian rice pudding
This delicious rice pudding, a speciality of Rajasthan, is spiced with cardamom, it’s got lots of plump sultanas and chopped nuts and saffron has an almost soup like texture.
SERVES
6
PEOPLE
PREP TIME
16
MINUTES
Ingredients
- 1 tablespoon coconut oil
50g (2oz) Basmati rice, soaked for an hour and drained
1 litre (1 3/4 pints) coconut milk
500ml (18fl oz) water
3 tablespoons ground almonds
100g (3 1/2oz) caster sugar
50g (2oz) fresh coconut, grated
25g (1oz) raisins or sultanas
50g (2oz) pistachio nuts cut into slivers
50g (2oz) blanched almonds, cut into slivers
1/2 teaspoon freshly ground green cardamom seeds
2 teaspoons kewra essence – keeps indefinitely or use rosewater instead but be careful – add 1/2 teaspoon first and then taste.
To Serve
chopped pistachios
rose petals
BLACK FRIDAY
