It is easy to make rice pudding with cooked rice, all you need to do is combine everything and cook on medium low heat to preferred consistency. This is a filling dessert and perfect for any season as it can be eaten cool or warm.
Ask an adult for help when using the cooker.
1 cup cooked rice
2 cups of milk
1/4 to 1/2 cup condensed milk or more to taste
1/4 tsp saffron strands
1 tsp rose water
1/4 tsp cardamom powder
1/2 cup or more combination of nuts
Cook the rice till it is soft with water and a pinch of salt, salt is optional. It is faster and easier to use fully or half cooked rice. A good way to use leftover rice.
Chop or use a mortar and pestle to coarsely break the nuts. I used almonds, pistachios and cashews. Nuts are optional.
Milk can be replaced with water and more condensed milk combined or other types of milk such as cream, soya milk.
Cardamom, saffron and rose water adds wonderful flavour, but it can be omitted.
Add milk to the cooked rice with condensed milk, cardamom, saffron and cook again on low medium heat till the rice is soft and milk has absorbed into the rice.
Consistency depends on the preference. Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water towards the end. Mix and cook for about 2 minutes. Serve warm or cold.
Foodblog of the day on foodista on June 10, 2011, thank you.
All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First