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Indian Rice Pudding
Indian Rice Pudding

Before you jump to Indian Rice Pudding recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Choose To Consume.

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Now when it comes to the primary food items that you’ll have for dinner, you may want to make sure you are eating plenty of fish, particularly salmon, and lean protein. You will find that salmon can also be rich in Omega-3 and various other nutrients. Protein is essential for your diet, however you do not need to eat a lot, as a 3 ounces is all you truly need. It’s also advisable to trim off any fats that you find on the particular meats that you’re planning to eat.

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We hope you got insight from reading it, now let’s go back to indian rice pudding recipe. To make indian rice pudding you only need 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Indian Rice Pudding:
  1. Use 2 cup Basmati or other long grain white rice
  2. You need 3 cup Whole milk (4%)
  3. You need 1 can Coconut milk (13.5 ounces)
  4. Prepare 1/2 cup Sugar
  5. You need 2 tsp Ground cardamom
  6. Provide 1 cup Golden raisins
  7. Prepare 1 cup Chopped pistachios or almonds
Instructions to make Indian Rice Pudding:
  1. Cook the rice with 3.5 cups water. Set aside.
  2. In a large nonstick pan, heat the rice and milk until boiling.
  3. Reduce to a simmer and stir until slightly thickened, about 5 minutes.
  4. Add in all remaining ingredients except the raisins and nuts.
  5. Stir continuously while cooking another 5-10 minutes until slightly thickened.
  6. Remove from heat. Add the raisins and nuts.
  7. Transfer pudding to a serving dish. Cover with plastic wrap directly on the surface of the pudding. This will prevent a "skin" from forming.
  8. Serve at room temperature or chilled.

Put the milk and coconut milk in a heavy-bottomed saucepan. Heat the milk with the pierced green cardamom pods in a sturdy pan. Stir often to prevent the rice scorching on the bottom of the pan. In a deep, non-stick pan, combine the pudding rice, milk and sugar and bring to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom.

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