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.
Roasted cashews provide a little crunch.
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.
Add the milk and sugar to a large saucepan. Mix well.
Add the cooked rice. Mix well.
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.
Add the cardamom and mix.
Heat the ghee. Add the cashews.
When roasted, add to the pudding.
You can eat it warm or cooled in the fridge.