|
This delicious and light ground
rice pudding is the perfect end to a spicy meal. It can be served
either hot or cold.
Ingredients
- coarsely ground rice - 50g/2
oz/½ cup
- semi-skimmed milk - 900ml/1½
pints/3¾ cups
- sugar - 90ml/6 tbsp
- rose water - 15ml/1 tbsp
- green cardamom pods - 4, crushed
- crushed pistachio nuts - 15ml/1
tbsp, to garnish
Method
- Place the ground rice and the
cardamoms in a saucepan. Add 600ml/1 pints/2½ cups milk and bring
to boil over a medium heat. Stirring occasionally.
- Add the remaining milk and cook
over a medium heat for 10 minutes until the rice mixture thickens
to a creamy consistency.
- Stir in the rose water and sugar
and continue to cook for another 2 minutes. Serve garnished with
the pistachio nuts. Serves 4-6.
|