Both Muslim and Hindu communities prepare this pudding, which is traditionally served at mosques and temples.
15 ml (1 tbsp) ghee or melted unsalted butter
5 cm (2 in) piece cinnamon stick
225 g (8 oz) 1 cup soft brown sugar
115 g (4 oz) 1/2 cup ground rice
1.2 litres (2 pints) 5 cups milk
5 ml (1 tsp) ground cardamom seeds
50 g (2 oz) scant 1/2 cup sultanas
25 g (1 oz) 1/4 cup slivered almonds
2.5 ml (1/2 tsp) grated nutmeg, to serve
5 cm (2 in) piece cinnamon stick
225 g (8 oz) 1 cup soft brown sugar
115 g (4 oz) 1/2 cup ground rice
1.2 litres (2 pints) 5 cups milk
5 ml (1 tsp) ground cardamom seeds
50 g (2 oz) scant 1/2 cup sultanas
25 g (1 oz) 1/4 cup slivered almonds
2.5 ml (1/2 tsp) grated nutmeg, to serve
method
1. In a heavy pan, heat the ghee or butter and fry the cinnamon and sugar. Keep frying until the sugar begins to caramelize. Reduce the heat immediately when this happens.
2. Add the rice and half of the milk.
3. Bring to the boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring regularly.
4. Add the remaining milk, cardamom, sultanas and almonds and leave to simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the grated nutmeg.
2. Add the rice and half of the milk.
3. Bring to the boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring regularly.
4. Add the remaining milk, cardamom, sultanas and almonds and leave to simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the grated nutmeg.
serving amount
serves 4 - 6
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