Cardamom Kissed, Saffron Rice Pudding: #SpicyChat Inspired Guest Post by @PharaohKhan

Summer vacations are more or less over and the kids are back in school. With crazy waking hours, shuttling between extra curricular activities, and juggling home work, there just aren’t that many hours left in the day, especially for any creative cooking. Today’s #SpicyChat theme is ‘Quick & Easy‘ Meals. We all have them; our go-to dishes in a pinch whether you are entertaining or simply whipping up a nutritious and flavorful meal for your family. So next time you are looking to cook a satisfying and interesting dish on a tight schedule, join our chat tonight at 8 PM EDT on Twitter for inspiration and recipes to brighten up your next meal with bold flavors.

Joining me for the Quick & Easy Meals #SpicyChat Edition is Mr Fahad Khan of Simply Fahad-istic! Most of you are already acquainted with him through our Twitter foodie group. Fahad is not only an avid lover of spice, he also resides in my home town – Delhi. Needless to say we have more than one passion in common. As #SpicyChat series is about sharing our unique and individual talents, I also wanted to share Fahad’s passion for good food with the rest of us.

Fahad Khan of is A believer in the ideology of ‘Live and Let Live’, Trained Chef, Food Blogger, Tarot Card Reader, Philosopher, Human Rights/Animal Rights Supporter.

Cardamom Kissed Saffron Rice Pudding

“Hey u, would u be interested in a guest post for #SpicyChat?”

Rashmi Primlani: the name brings three words to my mind ‘Ace Food Blogger’. I am sure you are aware of her and her beautiful Primlani Kitchen (And if you are not, where have you been?), where love is the ‘Secret’ ingredient. From a very Indian Aloo Tikki Chaat to the Moroccan Aromatic & Spiced Chicken & Wild Rice Pie, from a savory Achari Tamarind Fish Curry to sweet Lavender & Fleur De Sel Shortbread Cookies, her site is a treasure of recipes!

So,when she asked me if I would like to do a Guest Post for #SpicyChat, I was naturally elated. The answer was a resounding Yes! To do full justice to this honor, I made for her my Indian Spiced Infused Rice Pudding.

Sweet and comforting, this much more than tasty rice pudding goes perfectly well with this week’s #SpicyChat theme – ‘Quick And Easy‘ Meals, whether entertaining guests or cooking for family’! Rice pudding is made the good old, traditional way by baking it in the oven. This baking at rather a low temperature, means that the rice swells rather slowly, giving creaminess to the preparation unmatched by any stove-top method. While a traditional rice pudding takes as much as two hours, this one is done in almost half the time. Not only is the cooking time shorter but the pudding can baked in individual portions as an added bonus. Even though the baking may take a bit, it leaves one absolutely free to do whatever they want. And most importantly, the ingredients used to make this luscious and creamy pudding, rice, milk, sugar, and dried fruits are common ingredients found in a well stocked pantry.

INGREDIENTS

1/2 cup/100 gm short-grain rice – rinsed
3 and 2/3 cups/925 ml whole milk
3/4 cup/200 ml heavy cream
1/4 cup/40 gm raisins
1 and 1/2 tablespoons/10 gm sliced almonds
4 green cardamoms – crushed
Pinch of saffron
1 and 1/2 tablespoons/10 gm shaved pistachio
6 tablespoons/80 gm sugar
2 and 1/2 tablespoons/35 gm unsalted butter
TO SERVE:
Cinnamon powder to sprinkle

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METHOD

Pre-heat the oven to 155 degrees C/310 degrees F.
In the meanwhile, take the unsalted butter in a non-stick pan and melt it on medium heat.
Add the fragrant green cardamoms and stir for a minute. As they release their flavor,tip in the short-grain rice.Saute for two minutes, stirring all the time and then pour in the milk. Increase heat to high and bring the milk to a boil.
Once the milk reaches a boil, add the remaining ingredients – double cream, raisins, flaked almonds, saffron, pistachio flakes, and sugar. The saffron will immediately start releasing its blissful, almost orange color into milk, rendering it a warm, sunset yellow hue. Stir until the sugar dissolves and switch off the heat.
Transfer the contents of the pan to eight ramekins. Place the ramekins in the oven and bake for 45 minutes to 50 minutes, checking once in between (If the skin on top is getting too brown, cover with some aluminum foil) .
Remove the ready,milky and creamy rice pudding from the oven carefully, and serve hot or cold, as desired, sprinkled with cinnamon powder. Does not get easier than this!

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NOTE
1. Non-stick pan is used since it prevents the rice and milk from sticking at the bottom/getting burnt.
2. While some people prefer using long grain rice for their rice pudding,pudding rice (also called ‘Short-grain rice’ or ‘Round grain rice’) works the best due to its high starch content. It results in a much more creamier and a little sticky rice pudding than made with long grain rice.

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We all have them; our go-to dishes. Do you cook ahead for the week? Grocery shop for the week? I would love to hear from you – what are your go-to quick and easy meals.

For more delicious Chile inspirations, join us tonight for a #SpicyChat Quick & Easy Meals Party at 8 PM EDT on Twitter with @PharaohKhan.

Join Us Every Thursday at 8 PM EDT for #SpicyChat Twitter Chat to bring some spice in your lives! We Love to share ALL recipes. Simply add the #Spicychat hashtag to your link, we will RT and also add your recipes to our Pinterest Board. For more spicy inspirations, join our #SpicyChat FB Page.

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2 Comments

  1. Thanks Fahad for sharing the awesome recipe. I finally made it and it turned out to be absoultely delicious.  Super creamy and just sweet enough! Perfect both flavor and texture. This rice pudding is addicting! Perfection. Simple as that!

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