Creamy Almond, Pistachio & Rice Pudding

I must admit that I am not a huge rice pudding fan. It never fascinated me much, as I prefer rice in savory and not sweet dishes.  It’s the long weekend here in New Zealand, so with Monday off I thought I will make a dessert. Its cold, windy and rainy outside and so a cold dessert didn’t really cut it. I thought about various things to make and found some slivered almonds and pistachios in the pantry. While I was thinking of what to make, I also had to make some rice for our Indian lunch and then I thought I should really give rice pudding a try ….  Now that it has been made and I did a taste test, I am actually slightly impressed! Can’t wait to serve this to K and little miss D 🙂

ENJOY! 

  • Servings: 3-serving
  • Difficulty: medium
  • Print

I must admit that I am not a huge rice pudding fan. It never fascinated me much, as I prefer rice in savory and not sweet dishes. It's the long weekend here in New Zealand, so with Monday off I thought I will make a dessert. Its cold, windy and rainy outside and so a cold dessert didn't really cut

Summary

  • Cuisine: indian
  • Course: dessert
  • Cooking Time: 30 mins

Ingredients

1 cup rice
5 cups full fat milk
3 – 4 tbsps sugar
5 strands saffron
1 tsp cardamom powder
1/3 cup each of pistachio nuts and slivered almonds

Steps

  1. Wash the rice in some water. Bring the milk in another large sauce pan to a boil. To it add the washed rice and cook over medium heat until the rice is fully cooked through. This takes about 20minutes.
  2. Next step is to add the sugar and saffron strands. I have mentioned 3-4 tbsp of sugar, you can add less or more (hopefully not too much more) according to your taste. Let this cook for another 5 mins.
  3. Remove from the heat and add the nuts and the cardamom powder. Give it all a good mix. I let it sit for about 15mins before serving this.
  4. This dessert can be served both warm and cold .

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