Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 90 guncooked basmati rice, rinsed
- 150 mlwater
- 750 mlwhole milk
- 60 ggranulated sugar
- ½ tspground cardamom
- 25 graisins
- 20 gsliced almonds
- ⅛ tspsalt
Make it
- Combine rice and water in a heavy saucepan. Bring to a simmer and cook for 5 minutes, stirring once or twice, until much of the water has been absorbed.
- Pour in the milk and add the salt. Bring just to a gentle simmer, then reduce the heat so the milk barely bubbles.
- Cook uncovered for 30–35 minutes, stirring often and scraping the bottom, until the rice is very soft and the milk has thickened. Keep the heat low to prevent scorching.
- Stir in sugar, cardamom and raisins. Cook for 3 minutes more, then remove from the heat and rest for 10 minutes.
- Divide among four bowls and scatter with the almonds. Serve warm. If serving cold, cool in shallow containers and refrigerate promptly; allow at least 2 additional hours to chill.
Ingredients, recipe context & sources
Ingredient flags: Milk, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.