Indian rice pudding
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 441, total fat 15 G., saturated fats 7 G., proteins 14 G., carbohydrates 63 G., fiber 1 G., cholesterol 37 mg, sodium 159 mg, sugar 44 G.
Calories 441, total fat 15 G., saturated fats 7 G., proteins 14 G., carbohydrates 63 G., fiber 1 G., cholesterol 37 mg, sodium 159 mg, sugar 44 G.
Indian rice pudding is made with starchy basmati rice and flavored with pistachios, cardamom, and rosewater, which imbues the dessert with a captivating oriental aroma. For this recipe, the rice is not rinsed: the starch that coats it is essential for the pudding's amazing consistency. If you can't find rosewater, you can add any extract of your choice, such as vanilla or almond.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. basmati rice
- 6 cups whole milk
- 1 teaspoon ground cardamom
- 0.5 cups of sugar
- 1 tsp rose water or 1 tsp vanilla extract
- 3 tbsp chopped unsalted pistachios or almonds, plus extra for serving
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Recipes with similar ingredients: basmati rice, milk, cardamom, rose water, pistachios, almond
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan, combine the rice, milk and cardamom and bring to a boil over medium-high heat, stirring constantly.
- Reduce the heat to a gentle simmer and cook, stirring frequently, for 45–50 minutes. The rice should be tender and the milk should have reduced by half, creating a porridge-like consistency.
- Add sugar, rose water or vanilla, and pistachios. Stir and turn off the heat. Serve warm or chilled, sprinkled with pistachios. Rice pudding also goes well with fresh fruit.
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