This classic rice pudding is popular all over the Indian subcontinent, especially during Eid as it is a great way to offset the spicy flavours of the main course.
Prep time: 20 mins Cooking time: 30 mins
Ingredients 100g basmati rice, washed and soaked in water for 15 mins 1 litre milk 1 tsp green cardamoms, bruised 200g sweetened condensed milk 150g milk powder 2 tsp pistachio slivers 60g cashew nuts, chopped 2 tsp almond slivers 120g sugar pinch saffron
Method: 1. Drain rice through a muslin cloth then grind until it gets a semolina-like texture. Stir in a few tablespoons of milkmilk. 2. Bring remaining milk to a boil. Add cardamom and rice powder mixture, stirring constantly to avoid lumps. Cook over mediumhigh heat until rice is cooked and pudding thickens. 3. Reduce heat to low, add condensed milk and milk powder and stir well to combine. 4. Add half pistachios, cashews and almonds. Add sugar and stir until it dissolves. 5. Remove from heat, leave to cool then refrigerate until cold. Garnish with remaining nuts and saffron and serve cold.