Creamy Cardamom Rice Pudding

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/4 cup (30g) almonds, sliced 1/4 cup (30g) almonds, sliced
• 1/4 cup (30g) pistachios, chopped 1/4 cup (30g) pistachios, chopped
• Saffron strands for garnish (optional) Saffron strands for garnish (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, bring the whole milk to a boil over medium heat.
3. 3.
   Add the rinsed rice to the boiling milk and stir well. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
4. 4.
   After 30 minutes, add the condensed milk, sugar, ghee, and cardamom powder to the saucepan. Stir well to combine.
5. 5.
   Continue to simmer the mixture for another 15-20 minutes, or until the rice is fully cooked and the pudding has thickened to a creamy consistency.
6. 6.
   Remove the saucepan from heat and let the pudding cool slightly.
7. 7.
   Garnish with sliced almonds, chopped pistachios, and saffron strands (if desired).
8. 8.
   Serve warm or chilled. Enjoy!

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before cooking to ensure fluffy grains.
• Cardamom powder — Use freshly ground cardamom powder for the best flavor. Crush the cardamom pods and remove the seeds, then grind them into a fine powder using a mortar and pestle or a spice grinder.
• Almonds and pistachios — Toast the nuts lightly in a dry pan before slicing or chopping them for a richer flavor.

Tips & Tricks

• For a creamier texture, soak the basmati rice in water for 30 minutes before cooking.
• Adjust the sweetness according to your preference by adding more or less sugar.
• To enhance the flavor, you can infuse the milk with a few strands of saffron while boiling.
• If you prefer a thinner consistency, add a little more milk while simmering.
• Leftover pudding can be refrigerated and enjoyed cold the next day.

Serving advice

Serve the Creamy Cardamom Rice Pudding warm or chilled in individual bowls or dessert glasses. Garnish with additional nuts and saffron strands for an elegant presentation.

Presentation advice

To elevate the presentation, you can sprinkle a pinch of edible rose petals or gold leaf on top of the pudding. Serve with a small silver spoon for an authentic touch.