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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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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.

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Ingredients

basmati rice, rinsed
full-fat milk
condensed milk
cinnamon stick
cardamom pods, bashed
To serve:
slivered pistachio nuts (optional)

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This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Roasting Tin Around The World

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