Ingredients with Measurements:
- 1 cup of short-grain rice
- 4 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of ground cardamom
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of raisins
- 1/4 cup of chopped cashews
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Serving bowls
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a large pot, bring the water to a boil over high heat.
3. Add the rinsed rice to the boiling water and stir.
4. Reduce the heat to low and let the rice simmer for 20 minutes, stirring occasionally.
5. Add the coconut milk, sugar, salt, cardamom, cinnamon, and nutmeg to the pot and stir well.
6. Continue to simmer the rice pudding for an additional 20 minutes, stirring occasionally.
7. Add the raisins and chopped cashews to the pot and stir.
8. Cook for an additional 5 minutes, or until the rice pudding has thickened and the raisins are plump.
9. Remove the pot from the heat and let the rice pudding cool for a few minutes.
10. Serve the Garudiya Rice Pudding in individual bowls.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 414
Fat: 19g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 152mg
Carbohydrates: 59g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- You can use long-grain rice instead of short-grain rice.
- You can use almond milk instead of coconut milk.
- You can use honey instead of sugar.
- You can use any type of nuts or dried fruits that you prefer.
Variations:
- Add a teaspoon of rose water for a floral flavor.
- Use brown sugar instead of white sugar for a caramel flavor.
- Add a tablespoon of ghee for a richer taste.
Tips and Tricks:
- Rinse the rice well to remove excess starch.
- Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pot.
- Add more or less sugar depending on your preference.
- Adjust the spices to your liking.
Storage Instructions:
Store any leftover 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 Garudiya Rice Pudding in individual bowls and garnish with chopped nuts and raisins.
Garnishes:
Chopped nuts and raisins
Pairings:
Serve the Garudiya Rice Pudding with a cup of hot tea or coffee.
Suggested Side Dishes:
This rice pudding can be served as a dessert on its own.
Troubleshooting Advice:
- If the rice pudding is too thick, add more coconut milk or water.
- If the rice pudding is too thin, let it simmer for a few more minutes.
Food Safety Advice:
Make sure to store any leftover rice pudding in the refrigerator and consume within 3 days.
Food History:
Garudiya Rice Pudding is a traditional dessert from the Maldives, a small island nation in the Indian Ocean. It is made with coconut milk, rice, and spices, and is often served during special occasions and festivals.
Flavor Profiles:
This rice pudding is creamy, sweet, and spiced with cardamom, cinnamon, and nutmeg.
Serving Suggestions:
Serve the Garudiya Rice Pudding as a dessert after a meal.
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Region: Sri Lankan