Cardamom and Pistachio Rice Pudding
A seasoned alternative to rice pudding with an indian twist.
- 300g Rice
- 2 litre's milk
- 1.5 kg sugar
- 30 pistachio's
- 2 teaspoons cardamom powder
- Optional Saffron 5 strands(makes the dish expensive)
Level of difficulty Easy
Preparation time 5mins
Cooking time 60mins
Cost Average budget
Disolve 1kg of sugar in the milk on a gentle heat, add the cardamom powder and chopped pistachio's (with the safron) and leave to infuse and cool
Boil your rice in water until softened
Drain the rice, soak in cold water, drain again and rinse again
Return the rice to the pot and pour over the safron infused milk and gently warm and stir into the rice, simmer until the mixture becomes thickened and absorbed into the rice.
Sprinkle over the remaining sugar and gently stir, serve in a bowl accompanied by ice cream or milk curds
Sprinkle with ginger or chocolate powder for a variation of colour once served, and even consider serving with some biscuits to scoop and dip into the pudding.