Fragrant Rice Pudding Recipe
Ingredients
| Scant litre/1 3/4 pints milk | ||
| 60 g/2 oz long-grain rice, preferably Basmati | ||
| 30 g/1 oz ground almonds | ||
| Ripe banana | 1 , mashed | |
| Sugar | 3 Tablespoon | |
| Cardamom | 1/4 Teaspoon | |
| 1/2 sachet saffron | ||
| 3 tbls pistachio nuts, shelled and roughly chopped | ||
Directions
Bring 900 ml/l 1/2 pints milk to the boil in a large, heavy saucepan.
Stir the rice into the milk, return to the boil, then simmer over a low heat until the mixture thickens and the rice is tender.
This will take 75-90 minutes; you should stir frequently to prevent the rice from sticking.
Mix the remaining milk with the almonds and add the banana, sugar, cardamom and saffron and stir to blend thoroughly.
Add this mixture to the rice and continue to simmer until the pudding has thickened further (about 10 minutes).
Cool, then chill thoroughly in the refrigerator.
Serve the pudding in glass goblets or dishes sprinkled with the pistachio nuts.
Stir the rice into the milk, return to the boil, then simmer over a low heat until the mixture thickens and the rice is tender.
This will take 75-90 minutes; you should stir frequently to prevent the rice from sticking.
Mix the remaining milk with the almonds and add the banana, sugar, cardamom and saffron and stir to blend thoroughly.
Add this mixture to the rice and continue to simmer until the pudding has thickened further (about 10 minutes).
Cool, then chill thoroughly in the refrigerator.
Serve the pudding in glass goblets or dishes sprinkled with the pistachio nuts.
Chef
