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Rice & Cauliflower Pudding Recipe
|Rice||2 Cup (32 tbs)|
|Cooked cauliflower florets||3⁄4 Cup (12 tbs) (small florets)|
|Milk||6 Cup (96 tbs)|
|Almonds||1⁄4 Cup (4 tbs)|
|Pistachio||1⁄4 Cup (4 tbs)|
|Raisin||1⁄4 Cup (4 tbs)|
|Cardamom pods||1 Tablespoon, crushed|
|Sugar/2 tbsp sugar substitute)||1 Cup (16 tbs)|
Calories 921 Calories from Fat 205
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 44 mg
Sodium 158.9 mg6.6%
Total Carbohydrates 160 g53.3%
Dietary Fiber 5.3 g21.1%
Sugars 76.5 g
Protein 22 g44.8%
Vitamin A 7.8% Vitamin C 3.1%
Calcium 46.3% Iron 12.7%
*Based on a 2000 Calorie diet
In a pan roast the almonds,Pistachio,Raisin, cardamom and cloves, in a low flame and keep it aside.
Wash the rice really well and soak it in warm water for 30 minutes.
Boil the milk in a heavy bottomed pan, and when it begins to boil, add the rice and steamed florets and stir well.
Keep on low flame and leave to cook uncovered with an every-5-minute-check-and-stir process until the rice and the florets gets merged together cooked and soft.
When done, add sugar (or the substitute) and ghee with the roasted mixture, and keep stirring slowly in a low flame for 5 minutes.
Remove and keep aside to cool, half-covered.
Garnish the dessert with saffron threads and serve it warm or cold (depending on your choice).