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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