Classic rice pudding that needs basic pantry ingredients. The creamy dessert is regular for festive occasions, gatherings or comfort food. Try making it.
Prep Time5 minutesmins
Cook Time50 minutesmins
Soaking time:30 minutesmins
Course: Dessert, Side Dish
Cuisine: Indian
Keyword: Gluten-free, Kid Friendly Food, Pudding, Rice Recipes, Side dish
Wash the rice 2-3 times till the water becomes clear. Soak the washed rice in water for about 30 minutes. Then drain and set aside.
Meanwhile, in a large thick heavy-bottomed pan, heat the milk on low heat. Let the milk boil gently and stir occasionally so that the milk does not stick to the bottom. Boil for 5-10 minutes.
When the milk is warm add a ladle of milk to the saffron in the bowl. Set aside. Roast the nuts on low flame in a nonstick pan till they become nice and aromatic. You can also fry them in clarified butter.
Lower the flame to low and add the soaked and drained rice to the boiling milk. Let the mixture simmer for about 30-40 minutes or till the rice is half-cooked. Keep stirring occasionally to avoid sticking.
Add the condensed milk and sugar to the pan. Stir well and continue to simmer for another 10-15 minutes. Stir frequently we need the rice to cook and the sugar to dissolve.
Once the rice is cooked fully add the cardamom powder and the saffron milk. Switch off the flame it will thicken slightly as it cools
Garnish with fried nuts and serve warm on a cold wintery day and chilled in summer.