INGREDIENTS
- 300g Basmati Rice
- 2L Milk
- 5 Green Cardamom Pods
- 350g Sugar
- 100g Almond Flakes (Toasted)
- ½ teaspoon Ground Cardamom
- 1 Pinch of Grated Nutmeg
- 1 tablespoon Rose-Water
- 150g Caster Sugar
- 50ml Water
- 75g Pistachios (Nuts, Chopped)
METHOD:
- Wash the rice well, boil in plenty of water for 6 minutes and drain.
- In a separate pan bring the milk to the boil with the cardamom pods.
- Add the rice, cook for 35 minutes, stirring frequently, until the rice is soft and the milk becomes very thick.
- Stir constantly when the milk begins to thicken to prevent it from sticking.
- Stir in the sugar, almonds, ground cardamom and nutmeg, then cook gently for another 5 minutes.
- Remove from the heat, spoon into ramekins and sprinkle with rose water.
- Place the caster sugar and water in a frying pan and cook over a medium heat for 2-3 minutes until it bubbles and starts to colour.
- Add the pistachio nuts and spoon over the puddings.
