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Ingredients
0.5 cup almonds sliced
1 tablespoon indian clarified butter melted (Ghee)
0.5 teaspoon ground cardamom
0.3 teaspoon ground cinnamon
0.5 cup raisins
0.1 teaspoon salt
1 cup sugar raw grated (unrefined brown sugar) (such as Sugar in the )
0.7 cup rice long-grain white (not converted)
6 cups milk whole
Equipment
frying pan
sauce pan
Directions
Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes.
Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden.
Add raisins and cook, stirring, until coated with ghee and slightly puffed.
Stir almond mixture into rice pudding and serve warm.
•Indian ingredients can be mail-ordered from Kalustyans.com.•Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
