Rice holds a special place in India. It is an extremely popular crop that has been cultivated for thousands of years. There is much we can learn from Indians about its preparation.
The well-known pilaf has a variation in India called pulao. Long-grain rice is fried in butter or vegetable oil along with aromatic additives or spices and then gently simmered in broth over low heat. It is often combined with meat, fish, poultry, seafood, vegetables, and dried fruits.
However, the recipe below describes a rice-based dessert – an aromatic pudding.
- 1 liter of milk
- 1 liter of low-fat cream
- 100 g of rice (short-grain, basmati, or brown)
- 190 g of light brown sugar
- 4 green cardamom pods
- Saffron
- 90 g of raisins
- 30 g of sliced almonds
In a shallow saucepan over high heat, combine the milk and cream, bringing them to a boil while stirring constantly. Add the rice, reduce the heat, and cook for 50 minutes, stirring occasionally. The milk will reduce to a sauce-like consistency. Add the sugar and mix well.
Break open the cardamom pods, remove the seeds, and grind them in a mortar. Add the cardamom, saffron, raisins, and almonds to the rice, mixing everything thoroughly. Transfer the pudding to a bowl, let it cool naturally, and then place it in the refrigerator.
Serve in small bowls as a dessert.
In a shallow saucepan over high heat, combine the milk and cream, bringing them to a boil while stirring constantly. Add the rice, reduce the heat, and cook for 50 minutes, stirring occasionally. The milk will reduce to a sauce-like consistency. Add the sugar and mix well.
Break open the cardamom pods, remove the seeds, and grind them in a mortar. Add the cardamom, saffron, raisins, and almonds to the rice, mixing everything thoroughly. Transfer the pudding to a bowl, let it cool naturally, and then place it in the refrigerator.
Serve in small bowls as a dessert.
