Rice Pudding #12

8 Servings

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Rice Pudding #12 Ingredients

100 g Rice	Chopped nuts like walnuts;
4 Teacups full-fat milk	1 pn Cardamom powder (optional)
400 g Evoparated condensed milk

Instructions for Rice Pudding #12

From: cschnell@iiasa.ac.at (Carey SCHNELL) Date: Wed, 24 Nov 1993 12:09:54 GMT From: cmouli@td2cad.intel.com (Chandra Mouli) Here is an easy recipe to make rice pudding, hope this helps, do let me know, if you can, if it worked well for you. serves 8 people (approx). Heat 1 tsp butter in a cooking dish and fry the rice until pale golden brown. (I usually use Basmati rice for this, but you can use any rice) Once the rice has fried, add milk and cook and the rice. This will take 30 minutes, check and stir the rice and milk occasionally and be careful not to burn the bottom of the vessel ( a double-broiler works well here). After the rice is soft, add the condensed milk and cook for another 7-10 mins stirring constantly unti the pudding reaches the consistency you like best. Remove from fire and serve garnished with nuts, cardamom powder and raisins. The pudding can also be chilled and served cold. NOTES: If you like your pudding to be more sweet, add a couple of teaspoons of sugar to taste after you have added the condensed milk. Full-fat milk works best to get a creamy, thick pudding, if you are calorie and fat conscious, use skimmed milk to cook the rice. You can also use less or more of rice in your pudding according to your taste and preference. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: RiceCuisine: Uncategorized