Last week, I offered a cooking class at the Young Chef's Academy in our city. It was a great experience. This is one of the recipes that I presented that day. Enjoy!
Ingredients:
Milk – 2 cups
Cream of rice – ½ cup
Sugar – 1/3 cup
Salt – a pinch
Cardamom powder – a pinch
Rose water – 1 tbsp
Almonds/Pistachios for topping
Honey for topping
Method:
Boil the milk in slow fire. Add the cream of rice and keep stirring with a wire whisk. Add the sugar and let cook for 2-3 minutes till the milk thickens. If you feel it is too thick add little more milk. Add the cardamom powder, salt and rose water. Pour in individual serving dishes and decorate with almond and pistachio slices. Serve cold with a dash of honey.
Preparation time – 5 minutes
Servings – 6
Milk – 2 cups
Cream of rice – ½ cup
Sugar – 1/3 cup
Salt – a pinch
Cardamom powder – a pinch
Rose water – 1 tbsp
Almonds/Pistachios for topping
Honey for topping
Method:
Boil the milk in slow fire. Add the cream of rice and keep stirring with a wire whisk. Add the sugar and let cook for 2-3 minutes till the milk thickens. If you feel it is too thick add little more milk. Add the cardamom powder, salt and rose water. Pour in individual serving dishes and decorate with almond and pistachio slices. Serve cold with a dash of honey.
Preparation time – 5 minutes
Servings – 6
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2 comments:
what is cream of rice?
cream of rice is rice rava, In malayalam i think we call it ari thari. The idli rava that we get in India can be used for this too. If it is too coarse, just dry grind it.
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