Indian Rice Pudding

Rating: 3.64 / 5.00 (94 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the Indian rice, melt a tablespoon of ghee or butter in a saucepan over low heat. Sauté the basmati rice, raisins and chopped almonds in it for 2 minutes, stirring.

Deglaze with milk and coconut milk. Add granulated sugar, vanilla sugar, saffron threads, cinnamon, cardamom powder, nutmeg.

Chop the dried apricots, reserving a few strips for garnish, and stir in. Reduce heat to low and simmer the rice pudding gently for about 20 minutes, stirring frequently.

Remove the saucepan from the heat and allow the rice pudding to swell for another 20 minutes. Divide the rice pudding into dessert bowls, garnish with toasted almonds and apricot strips and serve.

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