Rice Pudding From The East
Recipe: #24245
July 01, 2016
Categories: Breakfast, Desserts, Rice, White Rice, Middle Eastern, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"From our Saturday newspaper and posting for the DH as he loves rice pudding. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (430.8 g)
- Calories 544.3
- Total Fat - 16.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 27.5 mg
- Sodium - 325.2 mg
- Total Carbohydrate - 89.6 g
- Dietary Fiber - 3.2 g
- Sugars - 57 g
- Protein - 13.1 g
- Calcium - 348.6 mg
- Iron - 1.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the rice, milk and water into a heavy based pot and bring to the boil and then lower heat to the barest simmer and cook slowly until the mixture takes on a thick soupy consistency - more than an hour, take of the heat and then add the sugar, sultanas, rosewater and cardamom and stir through.
Step 2
When cool, place into serving glasses and finish with a scatter of the lightly toasted almonds and drizzle of honey, if using.
Tips
No special items needed.
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