Prep 5 mins
Cook 1 hr 30 mins
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
- 946.36 ml milk or 946.36 ml light cream
- 29.58 ml long grain rice
- 1.23 ml ground cardamom
- 59.14 ml sugar
- 59.14 ml almonds or 59.14 ml pistachio nut, toasted and chopped
- 9.85 ml rose water (optional)
- ground nutmeg
- 12 strawberries
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
What a great dessert. I omitted the rose water, used 2 percent milk, and used some pistachios I already had on hand. Very flavorful, and the texture was very nice. Kids loved it too. Made for PRMR