This is rice pudding with a difference
I’ve made this rice pudding recipe twice this week. First I made it with my eight year old daughter, Jennifer with Basmati rice – the way I was taught to cook it. Then I made it again with pudding rice.
You see, both Jennifer and I loved it with the Basmati rice but my older two kids and wife were not very impressed. They are too set in their ways and expectations and wanted the rice they were used to.
In the end, I didn’t really mind. I was curious and enjoyed eating it.
Which rice you use is completely up to you. In my opinion both work very well.
Once you’ve decided on which rice to use, you’ll be happy to know that this recipe is very easy and tasty too. It can also be made ahead of time, kept warm and then heated up again just before serving.
The recipe calls for rosewater which is not always easy to find. I have seen it at major super markets and of course in Indian markets. It is also available online. I really recommend purchasing a bottle as it keeps forever and is also very good in biryanis and other rice dishes.
Want to watch how we made this rice pudding?
150g pudding rice or basmati rice
1 litre whole milk
250ml single cream
1 teaspoon ground cardamom
5 tablespoons sugar
1 splash of rosewater
Place the pudding rice in a medium sized pan and cover with boiling water. Leave for 15 minutes and then drain.
Now place the rice back in the pan and pour in the milk, cream, cardamom powder and sugar.
Bring to a boil and then reduce the heat to a very low setting. Stir regularly to ensure the milk does not burn to the bottom of the pan.
After 20 minutes, the rice will cook through and the sauce will become creamy and smooth.