This ever-popular pudding has rice cooked on a slow fire in sweetened milk to make a rich, creamy dish.
Milk 1 liter
Rice, long grain 60 g
Almonds 15 g
Cardamom powder 5 g
Clarified butter (ghee) 10 g
Milk to dissolve saffron 30 ml
Raisins 10 g
Saffron a few strands
Sugar 120 g
step no 1:
Wash and soak rice for an hour. Blanch almonds.
Remove the skin and cut it into slivers.
Dissolve the saffron in warm milk and keep aside.
Boil milk in a pan.
step no 2:
In another pan heat the clarified butter, add rice, and stir-cook for 4-5 minutes till it begins to brown lightly.
Add the milk and bring to boil, stirring constantly to prevent the rice from sticking.
Reduce heat and simmer till rice is cooked.
Stir in the sugar. Simmer till the milk thickens.
Stir in cardamom powder, raisins, and almonds.
step no 3:
To Serve, remove to a silver or white metal bowl.
Sprinkle saffron and serve hot in winter and cold in summer.