Description
This is one of those cozy, gently sweet rice dishes that smells like comfort while it cooks. It’s simple, a little indulgent, and meant to be stirred slowly while you sneak a spoonful.
Ingredients
Units
Scale
- 1 cup white rice
- 1 1/2 cups water
- Pinch of salt
- 1 1/2 cups milk
- 1/2 cup (100 g) butter
- 3/4 cup sugar or 1/2 can condensed milk
- 1/2 cup desiccated coconut
- 1/4 cup chopped almonds
- 1/4 cup sultanas
- 1/4 tsp cinnamon powder
- 1/4 tsp Elaichi powder (cardamom)
Instructions
- Wash 1 cup of white rice thoroughly under cold water until the water runs mostly clear. This helps prevent the rice from turning gluey later.
- Add the washed 1 cup white rice, 1 1/2 cups water, and a pinch of salt to a heavy-based pot.
- Bring to a gentle boil over medium heat, then lower the heat and simmer uncovered.
- Cook the rice for about 25 minutes, stirring once or twice, until it’s almost cooked through but still holding its shape and most of the water has absorbed.
- Pour in 1 1/2 cups of milk and add 100 g of butter.
- Stir gently and let everything warm through over low heat, keeping it just below a simmer.
- Stir in 3/4 cup sugar or 1/2 can condensed milk, depending on how rich and sweet you like it.
- Taste and adjust if needed.
- Add 1/2 cup desiccated coconut, 1/4 cup chopped almonds, 1/4 cup sultanas, 1/4 tsp Elaichi powder (cardamom), and 1/4 tsp cinnamon powder.
- Cook gently for another 10 to 15 minutes, stirring often so nothing sticks or scorches.
- The rice should be soft, creamy, and slightly mushy but not dry.
- Remove from heat once the rice is fully tender and glossy.
- It will thicken a bit more as it cools, so don’t overcook it.
- Serve warm, or let it cool slightly if you like it thicker.
Notes
Created, prepared, tried, and tested Sherri
