Rice Pudding

1/2 cup jasmine rice
2 litres milk
1 cup sugar
1/2 cup raisins
1/2 cup cashew nuts
4 cardamom seeds
1 bay leaf
Desiccated coconut cut into small fine pieces
1 cherry – for garnishing


Wash and soak rice for 30 mins.
Boil milk on a low flame and let it thicken for some time
When the milk is noticeably thick, add bay leaf
Drain the rice, and then add rice to milk when volume of milk reduces by almost half
Ensure to stir constantly so rice does not stick. When rice is half cooked, add all other ingredients. (Aside from sugar)
When rice is nearly cooked, add sugar and stir vigorously so sugar mixes well. Do not add sugar before this point as rice will not cook.
When rice is properly cooked and effervescing with milk, remove from flame, cool, garnish with cherries and serve.

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