INDIAN RICE PUDDING

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Indian Rice Pudding image

Flavoursome and filling specially after a light meal, a warming dessert for wintery cold nights. While the basil lends an earthy, comforting fragrance, the tangerine balances the dish. A real delight everytime. Reduce the sugar and replace the sugared tangerine with sliced mangoes to turn this into a tasty supper.

Provided by khichri

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the milk and coconut milk in a heavy-bottomed saucepan. Add sugar, basil and cinnamon and heat on medium for 5 minutes.
  • Add the rice and bring to boil. Reduce heat and let it simmer, stirring occasionally until the rice is cooked (about 20-25 minutes). The consistency should be smooth, the rice grains almost mushy. You may add more milk and continue cooking further until this consistency is reached.
  • Heat the butter in a small pan, throw in the raisins and the nuts and brown them over low heat. Remove and add to the rice. Mix well.
  • In the remaining butter, add mandarin wedges and sugar, and cook for a minute or two, coating each wedge in the syrup.
  • Scoop up the rice pudding into small serving bowls, lined with the mandarins and serve warm.

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