Global Veg » A Culinary Journal

A Simple Rice Pudding

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Creamy, warm, comforting.

A simple dessert after a complex meal.

There are so many variations of rice pudding around the world.

This version is lightly spiced with saffron and  cardamom.

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Roasted cashews provide a little crunch.

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Give it a try.


1 cup rice, cooked

3 cups milk

1.5 cups sugar

generous pinch of saffron

1/2 teaspoon ground cardamom

1 teaspoon ghee

1/4 cup raw cashews, chopped coursely



Cook the rice well and set aside.

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Add the milk and sugar to a large saucepan. Mix well.

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Add the cooked rice. Mix well.

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Cook on low heat for about 30 minutes until the mixture is thickened.

Put the saffron in a small cup with a tablespoon of milk. Mix well and set aside for a few minutes to soak. Add to the rice pudding.

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Add the cardamom and mix.

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Heat the ghee. Add the cashews.

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When roasted, add to the pudding.

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You can eat it warm or cooled in the fridge.

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