INGREDIENTS

INSTRUCTIONS

Heat 1 tsp butter in a cooking dish and fry the rice until pale golden
brown. (I usually use Basmati rice for this, but you can use any  rice)
Once the rice has fried, add milk and cook and the rice. This  will
take 30 minutes, check and stir the rice and milk occasionally  and be
careful not to burn the bottom of the vessel ( a  double-broiler works
well here). After the rice is soft, add the  condensed milk and cook
for another 7-10 mins stirring constantly  unti the pudding reaches the
consistency you like best. Remove from  fire and serve garnished with
nuts, cardamom powder and raisins. The  pudding can also be chilled and
served cold. NOTES: If you like your  pudding to be more sweet, add a
couple of teaspoons of sugar to taste  after you have added the
condensed milk. Full-fat milk works best to  get a creamy, thick
pudding, if you are calorie and fat conscious,  use skimmed milk to
cook the rice. You can also use less or more of  rice in your pudding
according to your taste and preference.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 61
Total Fat: 7.4g
Cholesterol: 26.8mg
Sodium: 187.5mg
Potassium: 492mg
Carbohydrates: 45.1g
Fiber: <1g
Sugar: 37.2g
Protein: 9.2g