Rice Pudding From The East

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"From our Saturday newspaper and posting for the DH as he loves rice pudding. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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