CAR­DAMOM RICE PUD­DING

Friday - - Good Food -

Prep time 15 mins Cook­ing time 30mins Serves 4

1l full-fat milk 3 car­damom pods, bruised ⅓ cup bas­mati rice 4-5 saf­fron strands 2 tbsp sugar 1 tbsp honey 2 tbsp sul­tanas 4 tbsp sliv­ers of pis­ta­chios and al­monds, and toasted cashews

Place the milk, car­damom, rice and saf­fron in a heavy-bot­tomed pan and bring to the boil, stir­ring-of­ten so the rice does not stick. Add the sugar and honey, stir and re­duce heat to low.

Sim­mer for 25 min­utes or un­til the pud­ding thick­ens to a cus­tard-like con­sis­tency and stir of­ten to pre­vent it from scald­ing. Re­move from heat, cover and stand for 10min­utes. The pud­ding will con­tinue to thicken as it cools. Gar­nish with nuts be­fore serv­ing.

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