Creamy Rice Pudding
This is a very simple and traditional Indian sweet. A classic!
• 5 liters whole milk
• 1 cup rice
• 2 cups sugar (white cane or brown sugar)
• 1 1/2 tsp cinnamon
• 6 whole cardamon pods
• 1/2 tsp fresh nutmeg
• tiny dash of salt and pepper
First boil all the milk in a large heavy pan.
Once the milk begins to boil, reduce the heat to medium low so that there is a continuous rolling boil.
Now continue cooking the milk down until it is reduced by 1/4. The cooking time will take at least 1 hour. Stir the milk every 10 minutes during the cooking process.
After the milk has reduced add the rinsed rice to the pot.
Now prepare your spices. These are the spices I used: cinnamon, cardamom, and nutmeg.
Grind the spices up in a coffee grinder.
Now place the spices in a sifter.
Run the spices through the sifter. This will help to get all the big chunks out.
Grate the nutmeg.
Then add all the spices to the pot.
Stir with a whisk in order to get all the spice clumps out and mixed in nicely.
Check to make sure the rice is done by squeezing a piece of rice. If the rice is fully soft throughout, you are ready to turn off the heat.
Cover the pot and let it cool for an hour.
Now you are ready to offer to Kṛṣṇa with love and devotion!
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