(Himalayan Rice Pudding)
In a large cooking pan, heat butter over low heat. Add rice and stir for 2-3 minutes. Pour milk into the rice mixture. Add milk solids (khuwa), cream and sugar; stir thoroughly. Bring to a boil and allow to simmer over low heat, stirring constantly, for about 20 minutes, or until the rice has softened. Add cardamom, coconut, raisins, and cashews; stir well. Cook for another 10 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your like. Chill the pudding overnight in refrigerator. Serve with handful of toasted cashews.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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