This Indian Rice Pudding is the best you can make at home under 40 minutes. Rice is simmered in whole milk and sweetened with sugar. It is flavored with cardamoms, saffron and rose water. Garnished with nuts and raisins.
For best results follow my detailed step-by-step photo instructions and tips.
Pour water and 4 cups milk (or 5 cups if not using rice flour) to a heavy bottom pot. Bring it to a gentle boil on a medium heat.
Meanwhile rinse the rice, drain the water and add it to the hot milk.
Cook on a medium heat, stirring often at the bottom and sides. until the rice is soft, and slightly mushy.
Optional - (do this while the pudding cooks to save time) place pistachios in a bowl and pour 1 cup boiling hot water. Let sit for 5 mins, drain and rinse with cold water. Place them on a kitchen cloth/papers and rub to remove the skin. Fine chop and keep aside.
Optional - When the rice is slightly mushy, mix the reserved milk and rice flour in a bowl, to make a lump-free slurry. Pour the rice slurry slowly to the rice pudding, stirring well to incorporate it. Bring it to a boil and simmer for 3 minutes or until it turns thick and creamy.
Mash the rice slightly with the back of the ladle to thicken. Add the sugar & cook until it dissolves and the pudding is thick, yet of flowing consistency. It will become thicker after cooling.
Stir in the ground cardamom, saffron, rose water & pistachios if using. Turn off the heat.
Heat ghee in a small pan. Add cashews and fry them until golden. Remove to a small plate. Stir in the raisins and fry until they turn plump. Pour the ghee and the raisins as well over the rice pudding. Mix well.
Garnish with cashews and sliced pistachios. Serve Indian rice pudding hot or chilled as a dessert.