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Indian Rice Pudding
Indian Rice Pudding

Before you jump to Indian Rice Pudding recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

We all know that eating healthy snacks can help us really feel better inside our bodies. We tend to feel way less gross whenever we increase our consumption of nutritious foods and reduce our consumption of junk foods. Eating more vegetables helps you feel better than eating a portion of pizza. Choosing healthier food choices can be challenging when it is snack time. You can spend hours at the food market searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.

Yogurt can be a snack many people ignore. Sometimes people decide to eat yogurt over a healthy lunch which is not the greatest idea. As a treat, however, yogurt is one of the best things you can reach for. It contains a lot of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by the majority of people. Easy hint: pick unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent method to take pleasure in a flavorful snack without too much sugar.

A large selection of instant health snacks is easily available. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to indian rice pudding recipe. You can cook indian rice pudding using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Indian Rice Pudding:
  1. Take 2 cup Basmati or other long grain white rice
  2. Provide 3 cup Whole milk (4%)
  3. You need 1 can Coconut milk (13.5 ounces)
  4. Take 1/2 cup Sugar
  5. Use 2 tsp Ground cardamom
  6. Provide 1 cup Golden raisins
  7. Get 1 cup Chopped pistachios or almonds
Instructions to make Indian Rice Pudding:
  1. Cook the rice with 3.5 cups water. Set aside.
  2. In a large nonstick pan, heat the rice and milk until boiling.
  3. Reduce to a simmer and stir until slightly thickened, about 5 minutes.
  4. Add in all remaining ingredients except the raisins and nuts.
  5. Stir continuously while cooking another 5-10 minutes until slightly thickened.
  6. Remove from heat. Add the raisins and nuts.
  7. Transfer pudding to a serving dish. Cover with plastic wrap directly on the surface of the pudding. This will prevent a "skin" from forming.
  8. Serve at room temperature or chilled.

Put the milk and coconut milk in a heavy-bottomed saucepan. Heat the milk with the pierced green cardamom pods in a sturdy pan. Stir often to prevent the rice scorching on the bottom of the pan. In a deep, non-stick pan, combine the pudding rice, milk and sugar and bring to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom.

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