Rice pudding Recipe

  Indian & Pakistani Rice


1cup long or small grain non sticky rice
5 cups milk
3/4 cup sugar
1tsp powdered cardamom
1/4 tsp saffron strands soaked in I tbsp of hot milk and then ground with a mortar and pestle or the back of a spoon
2 tbsps flaked almonds
2 tbsps raisins soaked in water for 15 mins and then squeezed and kept aside

Wash the rice and add to milk in a heavy bottom saucepan and bring to a boil, then simmer, stirring frequently to avoid sticking or burning. Use a long handled wooden spoon and leave it in the pot when not attending to it as it prevents the milk from boiling over.Keep cooking till the mixture is thick, then add the sugar and cook for another 5 minutes.Add the saffron and mix thoroughly.
Serve hot or cold sprinkled with flaked almonds and reserved raisins.
This Indian dish is called KHEER and is served at auspicious occaisions after being offered to the household diety.

Rice pudding

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