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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat. | 2. Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through. | 3. Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely. | 4. Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top. | 5. Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	750	ml		471.8329	36.9731	24.3651	25.2933
cardamom pod	10			-	-	-	-
sugar	8	tablespoons		440.496	110.1792	0.0	0.0
grain rice	2	tablespoons		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
sultana	2	tablespoons		-	-	-	-
almond	2	tablespoons	blanched slivered	240.44799999999998	0.0	0.0	27.2
whipping cream	150	ml		222.1584	2.252	1.651	23.5168

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.