Ground Rice Pudding
4-6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House
- 50 g / 2 oz / ½ cup coarsely ground rice
- 25 g / 1 oz / 2 tbsp ground almonds
- 4 green cardamom pods, crushed
- 900 ml / 1½ pint / 3¾ cups semi-skimmed (2%) milk
- 6 tbsp sugar
- 1 tbsp rose water
- 1 tbsp crushed pistachio nuts
Place the ground rice and almonds in a saucepan with the green cardamoms. Add 600 ml / 1 pint / 2½ cups milk and bring to the boil over a medium heat, stirring occasionally.
Add the remaining milk and cook over a medium heat for about 10 minutes or until the rice mixture thickens to the consistency of a creamy chicken soup. Stir in sugar and rose water, continue to cook for a further 2 minutes. Serve garnished with pistachio nuts.