Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, milky rice pudding. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Milky rice pudding is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Milky rice pudding is something that I’ve loved my whole life. They are nice and they look wonderful.
Milky Rice / Rice Pudding Cooking jungle Cowherd Lifestyle of cooking #Organic_food #Rice_pudding #NepaliTRADITIONAL_food#. Milky Rice is a great addition to your breakfast meals and a new way to revamp that leftover boiled white rice.
To get started with this recipe, we have to prepare a few ingredients. You can have milky rice pudding using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Milky rice pudding:
- Make ready 1 and quater rice blended frozen defrosted…(see fr other recip
- Make ready Cardamon pods seeds crushed
- Make ready Almonds
- Get Milk(see from notes),as added as go along
- Get Honey (see notes
- Make ready Vanilla (notes)
- Take Suger(see notes
- Take Cream/evaporated milk/condenced milk(optional)
- Make ready Water(see from notes) as added as go along
- Take Garnish pistachios,raisins almonds food color(optional)
- Get Orange rind optional
- Take Raisins(optional)
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs. Home recipes > Courses > Occasions and Holidays > Almond Milk Rice Pudding. Try our recipe for a gorgeously creamy, yet low in fat rice pudding.
Instructions to make Milky rice pudding:
- Rince the broken up rice and discard water.also prep the iliki pods by putting in baking paper /liners and smash down using wooden grinder
- Add these smashed iliki to the rice in a cooking pan,add a cup of water to th rice to start cooking it.let cook briefly,until rice is dry again.add butter 2 tablespoon
- Some other ingredients…honey and pistachio nuts (and some food color at end for decor not included in pic).Add half cup more water if needed.add the vanila 1 - 2 tablespoon.stir well frequently as if nasonga ugali /stirring fufu dough(
- Start aiding 1 cup milk.stir..cook more on low heat.add white suger 3 table spoons..see the consistancy (in pic,with the spoon)
- Add honey 2 table spoons,then add the 3/4 powdered milk and suger mix (left over from making evaporated milk).this was with 6 tablespoons of milk powder and half cup water.the mixture starts to thicken almost doubling it's quantity.stir in and continue on low heat
- Add another 3/4 cup of milk
- Add another quater until the pan used almost full.see ingreds list for totals of milk and water etc.cook further until thickened
- Can add more not if prefer.or raisins or both or leave all out!pour into serving bowl decorate with nuts and food color at centre only…..drizzle around with little honey.can serve warm but chilled is more refreshing cover surface with touching cling film with surface of pudding! and to help not to form thick cover on surface of the pudding..bismillah enjoy!
- Pls note Rice spoils fast in heat wether esp.and uncooked wet rice can cause serious illness
Serve this comforting dessert with jam or fruit. The pudding is so easy to make and the sugar syrup is equally simple. I enriched the flavor by adding a handful […] Rose Water Pudding. A rich rice pudding with a taste that will bring back memories, being cooked all day with the care and attention that makes it special. This dish is dedicated to my Grandpa Ted (thank you for the recipe).
So that’s going to wrap it up for this exceptional food milky rice pudding recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
