Rice Pudding
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Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 100 grams Basmati rice
- ½ tsp Cardamom (ground)
- 500 milliliters milk
- 100 grams Whipped cream
- 80 grams sugar
- 3 Tbsps butter
- 1 generous pinch ground Saffron
- 30 grams Shelled pistachio
- 2 Tbsps raisins
- 1 Tbsp Rose water
- 8 Lychee (for garnish)
Preparation steps
1.
Rinse rice under running water in a sieve, add to saucepan, bring to a boil with almost double the volume (approximately 1 cup) of lightly salted water, cover and simmer over low heat for about 10 minutes. Allow to expand. Add cardamom, milk, cream, sugar, butter and saffron to rice, bring to a boil and simmer uncovered on low heat for about 30 minutes, stirring occasionally.
2.
Finely chop pistachios and set aside 1 tablespoon for garnish. Stir remaining pistachios, raisins and rose water into rice pudding. Cover rice pudding and refrigerate for 2-3 hours.
3.
To serve, scoop rice pudding into dessert bowls and sprinkle with remaining pistachios. Peel lychees and use to top rice pudding.
breakfast seasonal
