Baked Rice Pudding

This is the sort of pudding you would have found on club menus during the Raj.  It is now familiar on hotel menus in India.

• 1/3 cup broken basmati rice
• 1/3 cup plus 1 tbsp sugar
• 1 quart whole milk
• 1/2 cup shelled cashew nuts
• 1/2 cup raisins
• 2 medium eggs
• 1/2 cup heavy cream
• 2 - 3 drops vanilla extract
• 1/2 cup sliced almonds
• Superfine sugar

Method

Preheat the oven to 375°F.  Wash the rice and drain.

Dissolve the sugar in the milk over a gently heat, then bring the milk to a boil.  Simmer for 10 - 12 minutes, scraping the sides as the milk reduces.  Add the rice, cashew nuts, and raisins, and keep cooking gently until the rice grains are soft, about 20 minutes.  Cool.

Whisk the eggs with the cream and vanilla in a separate bowl and then add to the cooled rice.  Pour into six 3-inch ovenproof molds.  Sprinkle the almonds on top, then bake for 12 - 15 minutes.  Remove and allow to set a little.

Dredge the top with superfine sugar and serve hot in the molds.

Serves: 6

back to chef and cookbook recipes          back to Indian recipes

 

Reprinted with permission from © The Calcutta Kitchen by Simon Parkes and Udit Sarkhel, published by Interlink Books click for book review

top of page