Indian-style rice pudding

    Add cardamom, rosewater, nuts and sulatanas to canned rice pudding for a more updated, international version of a classic dessert.


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    Ingredients
    Serves: 4 

    • 2 x 425g cans rice pudding
    • seeds from 4 green cardamom pods
    • 4 tbsp chopped pistachio nuts or toasted flaked almonds
    • 1-3 tsp rosewater
    • 3 tbsp sultanas or chopped dried apricots

    Method
    Prep:4min  ›  Ready in:4min 

    1. Empty 2 x 425g cans rice pudding into a bowl. Grind the seeds from 4 green cardamom pods to a powder using a pestle and mortar. Add to the rice pudding with 4 tbsp chopped pistachio nuts or toasted flaked almonds, 1-3 tsp rosewater, to taste, and 3 tbsp sultanas or chopped dried apricots. Serve cold.

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