Gujarati Style Rice Pudding
|Basmati rice||2 Ounce (50 Gram)|
|Milk||2 Pint (1.2 Liter)|
|Ground almonds||2 Ounce (50 Gram)|
|Slivered almonds||1 Ounce (25 Gram)|
Wash the rice thoroughly.
Drain and set aside.
Pour the milk into a large saucepan and bring to the boil.
Add the rice and cook over a medium heat for about 10 minutes.
Add the ground almonds and cardamoms and cook until the milk is reduced to half its quantity.
Add the sugar and continue cooking, stirring, for a further 5 minutes.
Transfer the pudding to a serving dish, decorate with slivered almonds and serve.
The cardamoms may be removed before serving, but this is not necessary.