John Myers
Indian Rice Pudding with Raisins and Cashew Nuts
The perfect indian rice pudding with raisins and cashew nuts recipe with a picture and simple step-by-step instructions.
- 150 g Rice pudding
- 500 ml Milk
- 1 Pc. Indian bay leaf
- 4 Pc. Cloves
- 1 pinch Cinnamon powder
- 1 tbsp Raisins
- 2 tbsp Cashew nuts fresh
- 1 tsp Butter
- 4 tbsp Sugar
- 1 pinch Salt
- Bring the milk to a boil in the milk pot. I always try rice with the thick grains because then it becomes very creamy. But you can also cook it with other types of rice.
- Add the butter, sugar, bay leaf, cloves, salt and cinnamon powder and cook for 5 minutes.
- Add the rice unwashed and cook it until it is done (for me it takes about 15-20 minutes). Don’t forget to stir every now and then.
- Then take the pot off the stove and let the rice soak for about 10 minutes.
- Serve the rice on the plate and garnish with raisins and cashew nuts. It tastes even more creamy if you cook the raisins and cashews with it. I prefer to add it at the end because it gives the dish a nice, robust consistency.
- Enjoy your meal …… :-).
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