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PrintINDIAN RICE SOUFFLE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the rice with water.
- Heat the milk in a pan; add the rice paste and keep stirring till it thickens enough to coat the back of a spoon.
- Add the sugar and cook till the mixture thickens again to coat the back of the spoon.
- Remove from heat and transfer the thickened milk into individual earthen containers or glass bowls.
- Sprinkle rose water and half the dry fruits.
- Grind the saffron in a mortar and pestle. Sprinkle this over the dry fruits.
- Garnish with the remaining dry fruits, green cardamom powder, and silver leaves. Refrigerate to set. Serve cold.
INGREDIENTS
- 45 grams Rice, Basmati, soaked for 1 hour
- 1 Litre Full-cream milk
- 200 grams Sugar
- 1 tablespoon Rose water
- 15 Almonds, blanched, finely chopped
- 10 Pistachios, finely chopped
- 10 strands Saffron, soaked in 1 tablespoon water
- 4-5 Green cardamom, crushed
- 4-5 Silver leaves
4 comments for “Indian Rice Souffle”
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