Wash and soak rice for 15-20 minutes.
Mix milk, cream, sugar, salt. Drain rice, keep aside.
Heat butter in a heavy pan.
Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
Allow to splutter. Add rice and fry in butter for 2 minutes.
Add milk mixture.
Add 1/2 cup water. Bring to a boil.
When boil is reached, cover and simmer till cooked.
Each grain should be cooked, but separate. Most of the liquid will be absorbed.
Mix in fruit and cashews very gently.
use different fruits or nuts
brown rice gives a denser nuttier flavor, less sweet
use 1 tsp sugar and more salt for a more savory dish - sugar and fruit make it a lightly sweet meal
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (30%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 58.4mg||18 %|
|Sodium 90.3mg||3 %|
|Potassium 711.6mg||19 %|
|Total Carbohydrate 137.3g||40 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 131.3g|
|Protein 13.9g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 834
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