Filter
Reset
Sort ByRelevance
Rain DeDogg
Rice pudding
Indian rice pudding with saffron, cinnamon, coconut, raisins and almonds
Share
Tweet
Pin
Whatsapp
Print
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! .
Blogs that might be interesting
-
150 minDessertdried plums, sweet sherry, orange, flour, white caster sugar, butter, Eggs, milk,pruiment pie
-
15 minDessertfresh cream, granulated sugar, mascarpone, semi-skimmed milk, long fingers, strong coffee,super fast tiramisu
-
375 minDessertGalia melon, sugar, vanilla sugar, dark chocolate,melon ice cream with chocolate
-
140 minDessertgelatin white, whipped cream, sugar, vanilla sugar, Red fruit, balsamic vinegar,cream pudding from piedmont
Nutrition
375Calories
Sodium2% DV50mg
Fat29% DV19g
Protein12% DV6g
Carbs15% DV44g
Fiber8% DV2g
Loved it