A creamy and fragrant Indian rice pudding, simmered slowly in whole milk, elevated by green cardamom, saffron, and crunchy pistachios.
Ingredients
- 70 g Basmati rice
- 1 l Whole milk
- 90 g Granulated sugar
- 5 cloves Green cardamom
- 40 g Shelled raw pistachios
- 1 tbsp Ghee
- 1 pinch Saffron
- 1 pinch Salt
Method
- Rinse the basmati rice in clear water until the water runs clear, soak it in cold water, then drain it thoroughly.
- Crush the green cardamom pods with the flat side of a knife to open them and release the aromatic seeds.
- Coarsely chop the raw pistachios, reserving some for the final garnish.
- Heat the ghee in a heavy-bottomed saucepan over medium heat, and sauté the crushed cardamom pods and chopped pistachios until they release their fragrance.
- Add the drained rice to the saucepan and toast it in the hot ghee, stirring gently to coat each grain.
- Pour in the whole milk and bring gently to a boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Lower the heat to a minimum and simmer over very low heat, stirring regularly and scraping the bottom, until the rice is tender and the milk has reduced and thickened.
- Add the sugar, salt, and saffron, and mix gently until the sugar has completely dissolved.
- Continue cooking until a rich and creamy consistency is achieved, neither too runny nor too thick.
- Remove from the heat, let cool slightly, then divide among individual bowls and sprinkle with the reserved pistachios before serving.
Nutrition
Per serving
- Energy
- 401.6 kcal
- Protein
- 12.25 g
- Carbohydrate
- 54.52 g
- Fat
- 15.88 g
- Fibre
- 3.04 g
- Calcium
- 303.43 mg
- Iron
- 1.74 mg
- Magnesium
- 59.39 mg
