Ingredients with Measurements:
- 1 cup basmati rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup crumbled paneer (Indian cottage cheese)
- 1 cup sugar
- 1 tsp cardamom powder
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/4 cup raisins
- Pinch of saffron
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring the milk to a boil over medium heat. Add the soaked rice and stir well.
3. Reduce the heat to low and let the rice cook in the milk for 30-40 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4. Add the heavy cream, crumbled paneer, sugar, cardamom powder, chopped almonds, chopped pistachios, and raisins to the pot. Mix well and let the mixture simmer for another 10-15 minutes.
5. Add a pinch of saffron to the pot and mix well.
6. Remove the pot from the heat and let the rice pudding cool to room temperature.
7. Serve the rice pudding in individual bowls and garnish with chopped nuts and saffron strands.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for boiling milk and low heat for simmering rice pudding.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- You can use regular rice instead of basmati rice.
- You can use half-and-half instead of heavy cream.
- You can use ricotta cheese instead of paneer.
Variations:
- You can add chopped mango or banana to the rice pudding for a fruity twist.
- You can add rose water or kewra water for a floral flavor.
- You can add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Stir the rice pudding frequently to prevent it from sticking to the bottom of the pot.
- Soak the rice before cooking to ensure it cooks evenly.
- Add the paneer towards the end of the cooking process to prevent it from breaking down.
Storage instructions:
Store the rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice pudding in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the rice pudding in individual bowls and garnish with chopped nuts and saffron strands.
Garnishes:
Chopped nuts and saffron strands.
Pairings:
Serve the rice pudding with Indian sweets like gulab jamun or rasgulla.
Suggested side dishes:
Serve the rice pudding as a dessert after a meal.
Troubleshooting advice:
- If the rice pudding is too thick, add more milk or cream to thin it out.
- If the rice pudding is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the rice pudding thoroughly to prevent any foodborne illnesses.
Food history:
Rice pudding is a popular dessert in many cultures, including Indian cuisine. It is often served during festivals and celebrations.
Flavor profiles:
Creamy, sweet, nutty, and fragrant with cardamom and saffron.
Serving suggestions:
Serve the rice pudding as a dessert after a meal.
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Region: Indian