Indian Rice Pudding
Member recipe by khichri
Flavoursome and filling specially after a light meal, a warming dessert for wintery cold nights. While the basil lends an earthy, comforting fragrance, the tangerine balances the dish. A real delight everytime. Reduce the sugar and replace the sugared tangerine with sliced mangoes to turn this into a tasty supper.
- 1/2 cup Short grain rice
- 1 1/2 cups whole milk
- 1 cup coconut milk
- 4-6 Basil leaves, chopped
- 1-2 mandarins
- 1/2 cup brown sugar for the pudding (or white according to your preference)
- 1 tbsp brown sugar for the tangerine
- Handful of mixed raisins, almonds and cashew nuts
- Pinch of cinnamon (optional and can be adjusted according to taste)
- 1 inch butter stick
- Put the milk and coconut milk in a heavy-bottomed saucepan. Add sugar, basil and cinnamon and heat on medium for 5 minutes.
- Add the rice and bring to boil. Reduce heat and let it simmer, stirring occasionally until the rice is cooked (about 20-25 minutes). The consistency should be smooth, the rice grains almost mushy. You may add more milk and continue cooking further until this consistency is reached.
- Heat the butter in a small pan, throw in the raisins and the nuts and brown them over low heat. Remove and add to the rice. Mix well.
- In the remaining butter, add mandarin wedges and sugar, and cook for a minute or two, coating each wedge in the syrup.
- Scoop up the rice pudding into small serving bowls, lined with the mandarins and serve warm.