This is a quick rice pudding with a nice texture. I substituted half the rice with steel cut oats (NOT the regular porridge oats please) and it gave a nice woody flavour to it.
You'll need:
1 cup rice (or half cup if you plan to add steel cut oats) soaked in water for about an hour
2 cups milk
1/2 cup brown sugar or jaggery
2-3 Green cardamoms, crushed
4-5 blanched almonds for garnish (optional)
After the rice has soaked for an hour, grind half of it into a paste. Bring the milk to a boil then on simmer, add all of the rice. If using steel cut oats, then add it directly to the milk. Keep it on simmer till the rice and oats are cooked.
Add the sugar and cardamom. Stir till the sugar dissolves, and the pudding thickens to a gooey paste. Don't dry it out too much because it will thicken some more once you take it off the heat.
Garnish with some blanched almonds. It can be either served warm or cold.
You'll need:
1 cup rice (or half cup if you plan to add steel cut oats) soaked in water for about an hour
2 cups milk
1/2 cup brown sugar or jaggery
2-3 Green cardamoms, crushed
4-5 blanched almonds for garnish (optional)
After the rice has soaked for an hour, grind half of it into a paste. Bring the milk to a boil then on simmer, add all of the rice. If using steel cut oats, then add it directly to the milk. Keep it on simmer till the rice and oats are cooked.
Add the sugar and cardamom. Stir till the sugar dissolves, and the pudding thickens to a gooey paste. Don't dry it out too much because it will thicken some more once you take it off the heat.
Garnish with some blanched almonds. It can be either served warm or cold.
