A SWEET RICE PUDDING TREAT THAT GOES GREAT WITH ANY TOPPING; FROM NUTS, TO FRUITS, AND EVEN SOMETHING SAVORY LIKE PARATHA (FLAKY THIN BREAD).

Serves: 6 - 8

Cooktime: 1 hour

INGREDIENTS:

• ½ cup of rice 

• 34 ounces of whole milk 

• 1 can of condensed milk (14 fluid ounces)

• ¼ cup of white granulated sugar (adjust per your taste)

• ¼ teaspoon of cardamom powder

• 10 - 12 chopped cashew nuts

• 10 - 12 slivered pistachios

• 10 - 12 slivered almonds

  
  

INSTRUCTIONS:

⋄ Step 1:

Using a bowl, add ½ cup of rice and add water to the bowl to wash the rice; wash at least 2 times or per preference. After washing, completely soak the rice in water and keep aside for 15 - 20 minutes.

⋄ Step 2:

Using a medium pan, add 34 ounces of whole milk, over low- medium heat. Heat milk, stirring frequently (to avoid scorching the milk at the bottom of the pan), and bring it to a boil (about 10 - 15 minutes).

⋄ Step 3:

Once the milk comes to a boil, drain the water from the rice bowl and add the rice to the pan with milk. Cook until the rice is done (rice should be puffed and soft) and the payesh has thickened (about 35 - 40 minutes).

⋄ Step 4:

Gently stir adding; 1 can of condensed milk, ¼ cup of sugar, and cook for another 3 - 4 minutes frequently stirring.

⋄ Step 5:

Add ¼ teaspoon of cardamom powder and mix well. Taste for sugar and add per preference. Garnish the payesh with cashew nuts, pistachios, and almonds (do not garnish if you are deciding to serve chilled, garnish after chilled).

Serve hot or chill for a few hours before serving.

From our kitchen to yours, Bismillah.