Indian Rice Pudding

Wael TrabelsiChef

Ingredients

• Liquid milk
  1 liter
• Basmati rice, soaked in water for half an hour
  4 tablespoons
• Sugar
  1 cup
• Saffron, soaked in a tablespoon of water
  5 strands
• Rose water (optional)
  1 teaspoon
• A pinch of cardamom
  2 teaspoons
• Pistachios, sliced
  0
• Almonds, sliced
  0

Steps

1. 1

   Drain the rice and place it in the blender, blending until it becomes a smooth paste.

   Required Tools:

   Blender

   5 min
2. 2

   Pour the milk into a pot and bring it to a boil. Then add the sugar, rice, saffron, cardamom, and rose water to the milk. Stir continuously over medium heat until the mixture thickens.

   Required Tools:

   Pot

   10 min
3. 3

   Remove from heat and pour into a serving bowl. Let it cool.

   Required Tools:

   🍳

   Serving bowl

   5 min
4. 4

   Place the rice pudding in the refrigerator for at least two hours.

   120 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags