Indian Rice Pudding
An incredible dessert with exotic flavor
150-200 g of rice
1 l of milk
1 tsp. of Cardamom
200 g of sugar
50 g of butter
50 g of cashew nut
50 grams of raisins
A pinch of saffron (optional)
The rice is washed and boiled in the milk.
Add the cardamom and sugar and stir.
Add saffron and, after the milk is colored, stir and mix in bowls.
Cashews are fried to a slightly golden color in the oil, add the raisins and fry for about 1 minute.
Cashew and raisins are spread over milk with rice.