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Fragrant Rice Pudding Recipe
|Milk||1 3⁄4 Pint (1 Scant Liter)|
|Long grain rice||2 Ounce (60 Grams, Preferably Basmati Rice)|
|Ground almonds||1 Ounce (30 Grams)|
|Ripe banana||1 , mashed|
|Ground cardamom||1⁄4 Teaspoon|
|Saffron||1⁄2 Teaspoon (1/2 Sachet)|
|Pistachio nuts||3 Tablespoon, shelled and roughly chopped|
Calories 323 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 21 mg
Sodium 85.5 mg3.6%
Total Carbohydrates 44 g14.8%
Dietary Fiber 2.2 g8.7%
Sugars 26.8 g
Protein 11 g21.7%
Vitamin A 6% Vitamin C 6.2%
Calcium 25.4% Iron 4.6%
*Based on a 2000 Calorie diet
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.