|Rice Pudding made the good old,traditional way!It is baked in the oven,at rather a low temperature,resulting in the rice swelling slowly and giving creaminess to the preparation unmatched by any stovetop method.|
CARDAMOM KISSED,SAFFRON RICE PUDDING
"Hey u, would u be interested in a guest post for #spicychat ?"
Rashmi Primlani .The name brings three words to my mind - 'Ace Food Blogger'.I am sure you are well aware of her,and the beautiful ' The Primlani Kitchen ' she owns(And if you are not,where have you been?!) ,where love is her 'Secret' ingredient.From a very Indian Aloo Tikki Chaat to a Moroccon Aromatic & Spiced Chicken & Wild Rice Pie ,from a savory Achari Tamarind Fish Curry to sweet Lavender & Fleur De Sel Shortbread Cookies ,her site is a treasure of diverse recipes!
So,when she asked me if I would like to do a guest post for #spicychat ,I was naturally elated.The answer was a resounding yes!To do full justice to this honor,I made for her my Indian influenced,Cardamom Kissed,Saffron Rice Pudding.A lovely dessert!
Milky and lush,this comforting rice pudding combines the old fashioned European/American cooking method with the Indian love of spices and dried fruit.Rice is gently cooked in sweetened milk,infused and enhanced with flavors like raisins,almonds,cardamom and saffron!
It goes perfectly well with this week's #spicychat theme - ' Meals!While a traditional rice pudding may take as much as two hours,this one is done in less than half the time!Not only is the cooking time shorter here because of the combination of full fat milk and cream used,the pudding baked in individual portions acts as an added bonus.Also,baking the pudding instead of cooking it on gas range leaves one absolutely free to do whatever they want!The best part about this recipe - most ingredients used,like rice,milk and sugar are present in one's pantry,so there is no last minute rushing to the departmental store!
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