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PrintINDIAN RICE DREAMS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stir in both the milk and the rice paste into a large saucepan.
- Simmer to low flame, stir constantly and make sure the mixture doesn't catch and burn.
- When it starts to thicken, lower the heat and cook, stirring for about 5-7 minutes or until the pudding has the consistency of thick custard.
- Stir in the sugar, cardamom, ground almonds and flavouring. Continue to stir until the sugar dissolves.
- Remove from the heat and pour into a serving dish. Place cling film on to the surface to stop skin forming. Refrigerate at least for 2-3 hours.
- Serve chilled, garnish with the nuts.
INGREDIENTS
- Castor sugar to taste
- 150 ml milk (skimmed, semi-skimmed or full-fat)
- 2 tablespoon ground almonds
- 420 ml can low-fat evaporated milk
- 25 grams, long-grained white rice, washed, soaked, drained and ground to fine paste
- ½ teaspoon, Ground green cardamom seeds
- Few drops of rose essence
- 1 tablespoon flaked almonds, roughly chopped, to garnish
3 comments for “Indian Rice Dreams”
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Your article has answered the question I was wondering about! I would like to write a thesis on this subject, but I would like you to give your opinion once :D baccaratsite