This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.
- 6 cups whole milk
- 2/3 cup long-grain white rice (not converted)
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
- 1 tablespoon Indian Clarified Butter (Ghee) or melted butter
- 1/2 cup sliced almonds
- 1/2 cup raisins
- Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
- Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
- Stir almond mixture into rice pudding and serve warm.
•Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
- Carbohydrates74 g(25%)
- Fat14 g(21%)
- Protein11 g(22%)
- Saturated Fat6 g(31%)
- Sodium156 mg(7%)
- Polyunsaturated Fat2 g
- Fiber2 g(6%)
- Monounsaturated Fat5 g
- Cholesterol29 mg(10%)