I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny.
Use GROUND RICE! In your blender or food processor - grind about 3/4 cup rice as much as possible - there will remain some coarsely ground grains - this is perfect!
Whole milk works best. However, if you're looking to reduce fat - I discovered that using a combination of 2 c. whole milk and 6 c. 2% milk is good. Just increase the rice a little bit to avoid a slightly thin pudding.
Substitute a scant 1/2 tsp ground cardamom for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamom will drown out the rose water.
CUT WAY BACK ON THE SUGAR! No more than 1 cup unless you want very sweet pudding. I preferred the taste using only 3/4 cup sugar.
Quicker preparation: Bring milk to a boil; reduce heat, add ground rice and simmer 25 minutes (stir occasionally). Add cardamom & sugar; simmer 10 minutes. Remove from heat & add rose water. Almonds can be optional... top pudding with chopped pistachio nuts.
When the pudding cools pour into a ceramic bowl, or individual ramekins; refrigerate until cold and set.
5 stars with alterations - otherwise a 3+/4-
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