What is Indian rice pudding made of?

Indian rice pudding, also known as Kheer originated in the Indian subcontinent. It’s traditionally made with milk, sugar, and Basmati rice (or rice, tapioca, vermicelli, or sweet corn), and flavored with Indian spices such as cardamom and saffron.

What is West Indian black pudding?

What is Black Pudding? It is, indeed, a sausage – a tubular tangle of special herbs, spices, rice (sometimes), potatoes (other times), and, um, blood packaged neatly in, err, intestines. Yeah, it’s an acquired taste.

What’s the best way to make Indian rice pudding?

Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency. Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios.

How to make rice pudding with coconut milk?

Note: Recipe directions are for original size. Directions. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes.

How long to cook rice pudding with cardamom and milk?

In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning. Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often.

How long do you cook rice pudding in a slow cooker?

Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine. Cook on High for 2 1/2 hours.