Rice pudding

Name: Rice pudding
Cook time: 55 min
Total time: 235 min
Yield: 4
Cuisine: Indian
Ingredients: 1 el unsalted butter or margarine; 75 g granulated sugar; 1 cinnamon stick; g saffron; 1 el water hot; 400 ml semi skimmed milk; 2 el ground coconut; 50 g basmati rice; 100 ml fresh cream; 1 tl ground cardamom; 50 g raisins; 25 g garnish almonds

Indian rice pudding with saffron, cinnamon, coconut, raisins and almonds

Ingredients

Directions

Melt the butter in a pan with a thick bottom. Stir in the sugar and add the cinnamon stick. Allow to lightly brownish in 5 minutes on medium heat.
Soak the saffron in the hot water. Heat the milk in a saucepan.
Pour the caramel and saffron water into the warm milk and stir until the caramel dissolves. Mix the coconut and rice through it and bring the mixture to the boil.
Turn down the heat and let the rice simmer for 30 minutes. Change regularly.
Stir in the cream, cardamom and raisins with the rice and warm for 10 minutes. Remove the pan from the heat.
Remove the cinnamon stick and allow the pudding to cool for 10 minutes. Divide the pudding over dishes and leave to cool in the refrigerator for 3 hours.
Chop the almonds coarsely. Roast them in a frying pan without oil or butter until golden brown.
Garnish the puddinks with the almonds. Yummy! .