Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Indian Rice Pudding
Introduction
It’s a tradition in both of my parents’ families to make rice pudding for birthdays. In the South, where my father is from, it’s a thinner version called paysam, with butter-fried cashew nuts to finish it off and plenty of cardamom, while my mother’s favourite Calcutta version, kheer, is thicker, with sliced fresh mandarin oranges. I like my rice pudding thick enough to stand a spoon in, so this hybrid version has Indian spices and the all-important condensed milk, but the baked top you’d expect from a British rice pudding.
Ingredients
| basmati rice, rinsed | |
| full-fat milk | |
| condensed milk | |
| cinnamon stick | |
| cardamom pods, bashed | |
| To serve: | |
| slivered pistachio nuts (optional) |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
