This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
Step 2
Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
Step 3
Stir almond mixture into rice pudding and serve warm.
Recipe notes
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