Zutaten für Almond Pudding
- 4 cups milk
- ½ cup basmati rice
- 1 teaspoon ground cardamom
- ½ cup granulated sugar
- ½ cup chopped almonds
- 1 tablespoon rose water
- freshly grated nutmeg, for sprinkling
- 2 whole strawberries per serving, for garnish
- 4 cups light cream (optional alternative to milk)
- ½ cup chopped pistachios (optional alternative to almonds)
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Zubereitung von Almond Pudding
- In a heavy 3-quart saucepan, combine 4 cups milk (or light cream), ½ cup basmati rice, and 1 teaspoon ground cardamom.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer uncovered, stirring occasionally, for approximately 1 hour, or until the mixture has reduced to about 2 cups and has thickened considerably.
- Remove from heat and let cool slightly (about 5 minutes).
- Stir in ½ cup granulated sugar and ½ cup chopped almonds (or pistachios). Continue stirring until the sugar is completely dissolved.
- Carefully place a piece of clear plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Let cool completely for at least 30 minutes.
- Gently stir the pudding.
- Stir in 1 tablespoon rose water (optional).
- Spoon the pudding into 4-6 sherbet or dessert dishes.
- Chill in the refrigerator for at least 2 hours before serving.
- To serve, sprinkle with freshly grated nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
29g
Carbs
11g
