Indian rice pudding

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 420g can 99% fat-free vanilla-flavoured creamed rice
  
• ½ x 375ml can light evaporated milk
  
• ¼ teaspoon ground cardamom
  
• ¼ teaspoon ground cinnamon
  
• ½ orange, zest
  
• ¼ cup sultanasgolden raisinsX
  
• ¼ cup pistachio nuts, chopped

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Instructions

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1 Pour creamed rice and milk into a saucepan. Add cardamom, cinnamon and orange zest. Stir and cook for 5 minutes until heated through.

2 Pour into heatproof glass ramekins. Serve warm sprinkled with extra sultanas and pistachios.

Variations

This dessert is delicious hot or cold. To eat cold, leave pudding to cool then transfer to the fridge for a couple of hours.

Nutrition info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Total fat 6 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2009

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