PRODUCTS & RECIPES

Special blend of our spices for the cooking session is available at the time of the session.

EASTERN RICE PUDDING

• 1 cup Arborio Rice
• 2 1/2 litres fresh, whole milk
• 1/3 tspn salt
• Cup granulated sugar (or more according to taste)
• 2 tbsp of desiccated coconut
• 200 ml condensed milk (this helps to thicken the pudding)
• 1/2-teaspoon ground cardamom pinch of saffron (optional)
• 4 tbspn of chopped almonds
• 3 tbspn of chopped Pistachio nuts

Method:

In a thick deep pot put rice and 3/4 cups of water. Cook rice in water and salt for 2 minutes or so and then add milk. Reduce the heat to medium and keep stirring constantly. Rice should not stick to the bottom. When the milk starts to noticeably thicken, and rice seems fully cooked add sugar, coconut and chopped almonds. Cook for ten minutes or so with constant siring. Add condensed milk. Keep stirring. Cook for another 5 minutes. Pudding should be thick by now Mix in the cardamom and saffron. Remove from heat. The pudding will thicken as it cools. You may serve it warm, at room temp, or chilled...however you prefer (try it all three ways!). If it becomes too thick for your taste, boil some milk and add in the pudding to get the consistency you like.

Serve in small bowls garnished with chopped pistachio and silver leaf (optional)