1cupleftover cooked basmati riceor any good quality cooked rice
2 to 2.5cupsmilk
2.5 to 3tablespoonssugaror more if preferred
1pinch of salt
¼teaspooncinnamon powder
¼teaspoongreen cardamom powder
1 to 1.5tablespoonsliced almonds, cashews and raisins
1teaspooncharoli or chironji- optional
Instructions
preparation
You can cook 1/4 to 1/3 cup rice beforehand, so that you can get around 1 cup of cooked rice. Or you can use 1 cup of leftover cooked rice.
making rice pudding
In a heavy-bottomed saucepan or non stick pan or kadai, add 2 to 2.5 cups of milk, 2 to 3 tablespoons sugar and 1 pinch of salt.
Also add 1 cup of cooked basmati rice. Stir well and simmer pudding mixture on a low to medium flame. keep on stirring at intervals.
After 5 minutes, add the cardamom and cinnamon powder.
Lower the flame and let the pudding cook for 15-20 minutes or till it starts to thicken. Keep on stirring after every few minutes.
When it becomes slightly thick, then add the sliced almonds, cashewnuts and raisins.
You can either serve the rice pudding hot or cold. If serving cold, pour it in small serving bowls. Refrigerate them and serve rice pudding when it cools down.
Notes
You could either use leftover rice or cook some rice and then use it.