Ingredients (Buy locally grown organic ingredients, if possible)
1/4 cup white rice, rinsed and soaked for 15 minutes
4 cups whole milk
1/4 tsp. whole green cardamom, freshly ground
3-4 strands saffron
Rock sugar (mishri) or raw sugar to taste
1. Take milk in a medium pot and bring it to a boil.
2. Add the rice to the simmering milk and cook it at low-heat until rice is tender and milk is reduced to about half. Stir often to prevent the milk from burning.
3. Once the rice is cooked, add freshly ground cardamom powder, saffron and sugar. Mix well and let it simmer for 1-2 minutes. Transfer it to individual serving bowls and enjoy it warm.
Avoid eating rice pudding right after meals since milk and milk products should not be mixed or eaten with pulses, meat, sour fruits, melons, fish, banana, yogurt and salt.
Recipe shared by Preeti Gupta