Hello Foodies!
Rice Pudding is a rich, creamy and delicious, sweet prepared using two very healthy ingredients – Rice and Milk. It is prepared as prasad sometimes, at occasions of happiness. In different regions of the country, it is prepared with small twists, but the milk and rice base remains the same.
The rice used to make these are small ones, not the usual long-grain rice. Milk preferred is full cream milk. You can also choose to add some condensed milk to make it even creamier. Vegan people can choose to use coconut milk which gives it an equally rich taste.
The addition of nuts and desiccated coconut adds to the taste immensely.
Let’s see how we make it.
Servings
2 people
Kitchen Standing Time
10 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Rice | 1/4 Cup |
| 2. | Full Cream Milk | 2 Cups |
| 3. | Sugar | 1/4 Cup |
| 4. | Ghee | 1 TBSP |
| 5. | Cashew | 10 Units |
| 6. | Raisins | 15 Units |
| 7. | Cardamom Powder | 1/4 TBSP |
| 8. | Dessicated Coconut | 2 TBSP |
Method
Step 1: Take a large pan and add 6 cups of milk to it. Allow it to boil on a low flame.
Step 2: Once the milk boils, add soaked rice and stir well.
Step 3: Let the rice cook in milk on low flame until they cook well and the milk thickens.
Step 4: Add sugar to the pan and stir well. Boil till the sugar dissolves well in the milk.
Step 5: Now, add the roasted nuts, raisins, cardamom powder, and desiccated coconut to the pan and turn off the flame.
Step 6: Once it comes down to room temperature, keep it in the refrigerator and allow it to cool.
Serve chilled! Enjoy the kheer with your loved ones for a week when refrigerated.