It was a surprise some days back when one of my clients came to me and said, "I heard you are a good cook?" And I was like "where in the world did she hear that... hmm???" But then, I had to behave in office and said, "Yea, not good but OK." ;-)
The conversation went on and she asked me the recipe for rice pudding that she would have had somewhere, and I offered to make rice pudding for her along with providing the recipe. I didn't get enough time to cook it myself as some of my old friends turned up for dinner, so I cooked dinner that night for my old friends who also wanted to taste my food and Divu prepared the delicious Rice Pudding.
We are going to use cooked steamed rice for this pudding as it takes lesser time to cook than cooking raw rice in milk.
Just a while before you want to take down the mixture off the flame, add little bit of chocolate powder (surprise item) to give it a special taste.
Keep the bowl in the refrigerator for a couple of hours. This will condense the milk and make the pudding thicker.
The conversation went on and she asked me the recipe for rice pudding that she would have had somewhere, and I offered to make rice pudding for her along with providing the recipe. I didn't get enough time to cook it myself as some of my old friends turned up for dinner, so I cooked dinner that night for my old friends who also wanted to taste my food and Divu prepared the delicious Rice Pudding.
We are going to use cooked steamed rice for this pudding as it takes lesser time to cook than cooking raw rice in milk.
Quantity: Serves 5-6 - size does matter :-)
Cooking time: 20 mins
Cooking time: 20 mins
Ingredients:
Plain Steamed Basmati Rice : 3 Servings
Whole Milk : 1.5Lts ( Just less than 1/2 gallon)Plain Steamed Basmati Rice : 3 Servings
Sugar : 8-10 TSP ( depends how sweet you want it)
Green Cardamom : 5 pcs (Crushed)
Golden Raisins : 20 Pcs
Almonds + Cashew nuts : Coarse Grind - a bunch
Almonds + Cashew nuts : a bunch (Sliced for garnishing)
Surprise item : will tell later :-P
Surprise item : will tell later :-P
Pre-preparation
Steam Cooked Rice
Slice almonds and cashews
Cooking
Use a large vessel as the quantity is large. You may proportionate the quantity for preparing lesser amount of pudding.
Boil the milk and let it simmer for 2-3 mins on low flame, and while it is on heat, add sugar, crushed cardamom, almonds, cashews nuts, and raisins to it. After a while add cooked rice into the mixture and let it simmer for 10-15 mins. The reason we let it simmer with rice is to let the rice grains nicely soak milk and sugar. Before taking the mixture off the flame, check the rice by crushing it between your fingers or tasting a spoonful.
Use a large vessel as the quantity is large. You may proportionate the quantity for preparing lesser amount of pudding.
Boil the milk and let it simmer for 2-3 mins on low flame, and while it is on heat, add sugar, crushed cardamom, almonds, cashews nuts, and raisins to it. After a while add cooked rice into the mixture and let it simmer for 10-15 mins. The reason we let it simmer with rice is to let the rice grains nicely soak milk and sugar. Before taking the mixture off the flame, check the rice by crushing it between your fingers or tasting a spoonful.
Also, make sure that the rice is thoroughly mixed with milk and is not settling down very frequently.
Let the mixture cool for a while. The milk will now give a feel as if it is condensed milk and not regular whole milk.
Garnishing
Transfer the mixture in a serving bowl slowly. Garnish with sliced almonds, cashew nuts, and crushed cardamom.Keep the bowl in the refrigerator for a couple of hours. This will condense the milk and make the pudding thicker.
Serving
Serve chilled. This dish is best when served chilled!
Serve chilled. This dish is best when served chilled!
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