A comforting dessert for all seasons.
Ingredients
- 1 cup of basmati rice
- 4 cups of whole milk
- 1 cup of cream
- 1 cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cardamom
- 1/4 teaspoon of ground black pepper
- 1 tablespoons of butter/Ghee
- Few strands of saffron (opt)
Method
- In a heavy saucepan, simmer the milk with sugar.
- Meanwhile rinse the rice under cold water until the water runs clear and soak for about 5 min or so.
- Now drain the rice and slowly rub butter in the drained rice.
- Once milk is started to boil add cream with rice with cardamom.
- Keep stirring and cook in low to medium heat let it simmer for about 20-25 minutes or until the rice is tender and the milk becomes thick like custard consistency.
- Sprinkle some saffron (if using) and turn the heat off.
- Transfer the rice pudding into individual serving bowl and let it rest.
- Enjoy your rice pudding warm or chilled to your preference.
