A great nutritious delicious fresh take on traditional comfort food rice pudding
Prep.Time 15 min. Cooking Time 1 1/2 hrs.
3/4 cup basmati rice thoroughly rinsed and drained
3/4 cup peeled almonds
1 tbsp.ghee or extra virgin olive oil
4 cardamom pods peeled and ground
1/4 tsp.ground cinnamon powder
1/10 tsp saffron soaked in 1 tbsp.water
3 tbsp. Green slivered pistachios ( available at speciality stores )
Sugar or maple syrup as sweetener to your taste
Few strawberries washed and sliced thin
4-5 cups of water
1.Heat a heavy bottom pan on low heat add the drained rice and ghee and saute or roast for 25-30 min stirring frequently (so it does not get burnt).
2.The rice is roasted when you see it changing colour and becoming more translucent.
3.Add 2 cups of water and cook it on medium heat till the rice is completely cooked and mushy.
4.Add 1/2 of soaked saffron and cardamom seeds at this point.
5.In a very good grinder puree all the peeled almonds with 1 cup of water till you have a very smooth mixture.
6.Add this almond milk (different from the store bought almond milk ,this is the real thing)
7.Now add remaining water and cook on the lowest heat for 25-30 minutes stirring frequently so that the raw taste of ground almonds is gone .
8.Add the cinnamon powder and sugar ( or maple syrup which is more natural but has a distinct flavour)
9.Cooking it slowly will thicken the mixture giving it a smooth creamy consistency.
9.Once the liquid from the almond milk is completely absorbed and you have the desired consistency to the rice pudding,turn off the stove.
10. Now mix half of the pistachios.
11.Now serve at room temperature or cold garnished with remaining pistachios and sliced strawberries.