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RICE PUDDING
serves 8 people (approx)

100 gms rice
4 teacups full-fat milk
1 tin (400 gms) evoparated condensed milk
chopped nuts like walnuts, pistas, almonds, and raisins (optional)
cardamom powder, a pinch (optional)

Heat 1 tsp butter in a cooking dish and fry the rice until pale
golden brown. (I usually use Basmati rice for this, but you can
use any rice) Once the rice has fried, add milk and cook and the
rice. This will take 30 minutes, check and stir the rice and milk
occasionally and be careful not to burn the bottom of the vessel
( a double-broiler works well here). After the rice is soft, add
the condensed milk and cook for another 7-10 mins stirring constantly
unti the pudding reaches the consistency you like best. Remove from
fire and serve garnished with nuts, cardamom powder and raisins.
The pudding can also be chilled and served cold.

NOTES

If you like your pudding to be more sweet, add a couple of teaspoons
of sugar to taste after you have added the condensed milk.

Full-fat milk works best to get a creamy, thick pudding, if you
are calorie and fat conscious, use skimmed milk to cook the rice.

You can also use less or more of rice in your pudding according to
your taste and preference.

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