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Member recipe

Indian Rice Pudding

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Serves 4

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.

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  • 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


    1. Put the milk and coconut milk in a heavy-bottomed saucepan. Add sugar, basil and cinnamon and heat on medium for 5 minutes.
    2. 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.
    3. 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.
    4. In the remaining butter, add mandarin wedges and sugar, and cook for a minute or two, coating each wedge in the syrup.
    5. Scoop up the rice pudding into small serving bowls, lined with the mandarins and serve warm.

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