There are variations on milk pudding in almost every single Middle Eastern and South Asian country. Some variations are slight, while others are more substantial, and some puddings are more elegant than others but all will be tasty. The one below is the Indian/Pakistani version, where the milk is thickened with rice, and has added nuts and raisins. Most other versions are plain and have a silkier texture, and the flavorings range from spices to fragrant waters.
SERVES 4
INGREDIENTS:
- 1 tablespoon ghee or unsalted butter
4 cups (1 liter) whole milk - ¼ cup (50 g) basmati rice, rinsed, soaked for 30 minutes in cold water, and drained
- ⅓ cup (75 g) raw cane sugar 1 tablespoon slivered pistachios, plus more for garnish
- 1 tablespoon slivered almonds, plus more for garnish
- 4 cashews, coarsely chopped, plus more for garnish
- 1 tablespoon golden raisins
- Seeds of 2 cardamom pods, coarsely ground
- Pinch of saffron threads
- Sea salt
INSTRUCTIONS:
- Melt the ghee or butter in a medium pot over medium heat. Add the milk and bring to a boil.
- Add the drained rice and let bubble, stirring regularly, for 10 minutes, or until the rice is tender. Add the sugar, nuts, and golden raisins and let bubble for another 10 minutes.
- Add the cardamom, saffron, and a pinch of salt and let cook for another 15 minutes or so, or until the milk has reduced to a creamy consistency.
- Take off the heat and transfer to one large serving bowl or 4 individual bowls. Serve warm or at room temperature, garnished with more nuts.
