Ingredients
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½ cup (100 g) uncooked long-grain Rice
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3 cups (750 ml) Milk
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2–3 green Cardamom
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2 tablespoons blanched slivered Almonds
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Pinch of Saffron
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1 tablespoon hot Milk
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1 tablespoon shelled Pistachios
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1 tablespoon Raisins
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1–2 tablespoons Sugar
Directions
A northern favorite, this rice puddi is very different from the bland version which countless children had to endure in their homes or boarding schools.
Steps
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1
Done
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Place the rice, milk and cardamom in a pot, bring to a boil and simmer gently for 30 to 40 minutes until the rice is soft and the grains start to break up. |
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2
Done
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Add the almonds, saffron, pistachios and raisins, if using, and simmer for 3 to 4 minutes. Add the sugar and stir until dissolved. Remove from the heat and serve warm or chilled. |
