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Recipe Name: Rice Pudding  
 
Category: Indian Regional Sub Category: Bengali

 

Prep Time Cook Time Serves
20 mins 45 mins 5
 

 

Ingredients:

Ghee   1 tbsp
Cinnamon Stick   2 inch
Brown Sugar   150 g
Coarsely ground rice   120 g
Milk   5 cups
Ground Cardamom   1 tsp
Sultanas/td>   50 g
Flaked Almonds   2.5 g
Freshly ground nut-meg to serve/td>   1/2 tsp.
 

Method:

  • In a heavy pan melt the ghee and and fry the cinnamon and sugar. Keep frying until the sugar begins to caramelize. Reduce the heat immediately when this happens.Add the rice and half the milk. Bring to boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring frequently.
  • Add the remaining milk, cardamom, sultanas and almonds and simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the nutmeg.
 
Tags:   rice, skimmed milk, calcium, dessertRice Pudding, rice , milk , heat , reduce , stirring , pan , simmer , sugar , ground , keep , add , cardamom , sultanas , remaining , cooked , avoid , boiling , almonds , constantly , frequently
 
Suggested Variation
There is no suggested variation for this recipe
 
 
 
rice-pudding
 
 
Nutrition Facts
 
Serving Size   -
 
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Sugars    
Protein  
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs