Ingredients (Serves 6)
Pudding Rice | ¼ cup |
Whole Milk | 750 ml |
Sugar | ¼ cup |
Cinnamon stick | 2 |
Green cardamom powder | 1 tbsp |
Saffron (optional) | ¼ tsp |
For serving & garnish: Fresh strawberry, blueberries, raspberry sorbet, and gold leaf
Method:
- Brink milk to boil and add pudding rice (washed), cinnamon stick, and saffron and cook for 20 mins on medium heat
- Add sugar and cook for another 5 mins at a low heat
- Once thickened, add cardamom powder, and adjust for sugar
- Chill in the fridge before serving
- To serve, take some chilled pudding in a margarita glass or normal bowl, and place a scoop of raspberry sorbet, fresh strawberry, and a few blueberries.
- Garnish with a gold leaf on top
Tips and Other Notes:
- You can adjust sugar as per your taste for a sweeter version
- To serve you can use any fruits, nuts, or crumb as per your liking. The purpose of this is to give another texture and balancing flavour to the dish