*This recipe is gluten-free according to industry standards
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Ingredients
- basmati rice 50g
- whole milk 2.2 litres
- saffron a pinch
- green cardamom 1 pod, plus more to serve
- soft light brown sugar 6 tbsp
- flaked almonds 15g, toasted
Method
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Step 1
Soak the rice in enough water to just cover it for 10 minutes. Heat the milk, saffron and crushed cardamom seeds in a deep pan and let it come to a boil. Drain the water from the rice and add the rice to the milk.
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Step 2
On a low heat, cook the rice uncovered for 2-2½ hours at a gentle simmer, stirring regularly to break up the rice and ensure that it doesn’t stick to the bottom. The milk will gradually reduce to about 1/4 of its original volume.
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Step 3
After the rice and the milk has thickened to a thin porridge consistency, add the sugar and the flaked almonds. Continue to cook on a low heat for about 5-10 minutes, stirring often so that no lumps form. Serve hot or cold scattered with more crushed cardamom, if you like.
Nutritional Information
- Kcals 528
- Fat 22.1g
- Saturates 12.8g
- Carbs 61.8g
- Sugars 53.3g
- Fibre 0.2g
- Protein 20.2g
- Salt 0.6g