Zutaten für Indian Rice Pudding With Cardamom And Rose Water
- 1 cup basmati rice
- 2 cups soy milk
- 1 cup unsweetened coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 pinch salt
- 1 tablespoon rose water
- 1/2 cup slivered almonds
- 2 tablespoons cold water
- 1 tablespoon cornstarch
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Zubereitung von Indian Rice Pudding With Cardamom And Rose Water
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, 2 cups soy milk, 1 cup coconut milk, and ½ cup granulated sugar. Bring to a gentle simmer over low heat.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is very soft.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of cold water until smooth.
- Add 1 teaspoon ground cardamom, a pinch of salt, 1 tablespoon rose water, ½ cup slivered almonds, and the cornstarch mixture to the rice pudding.
- Simmer for another 5 minutes, or until the pudding is smooth and creamy, stirring frequently to prevent sticking.
- Remove from heat and stir. Taste and adjust sweetness or cardamom as needed.
- Serve warm or chill in the refrigerator for at least 2 hours before serving cold.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
103g
Fat
83g
Carbs
22g
