Golden Milk Rice Pudding

Name: Golden Milk Rice Pudding
Total time: 7200 s
Yield: 8 servings
Ingredients: 1 cup Basmati rice; 3 cups (750 ml) water; 2 cinnamon sticks; 1 tsp turmeric; 16 cardamom seeds; 2 tsp ginger; 1/4 tsp salt; 1 lime peel or 1 tbsp Eureka lemon zest; 3 1/2 cups (875 ml) coconut milk; 1 1/2 cups (375 ml) evaporated milk; 1 cup (250 ml) sweetened condensed milk; 1/2 cup (125 ml) cream of coconut; 1 tbsp vanilla extract; 5 oz raisins

Victor Tellez @cook_111395311

A combination of Mexican rice pudding and Indian golden milk. Deliciously fragrant and comforting flavor.

Victor Tellez @cook_111395311

A combination of Mexican rice pudding and Indian golden milk. Deliciously fragrant and comforting flavor.

Saved

Ingredients

2 hours

8 servings

1 cupBasmati rice
3 cups (750 ml)water
2cinnamon sticks
1 tspturmeric
16cardamom seeds
2 tspginger
1/4 tspsalt
1lime peel or 1 tbsp Eureka lemon zest
3 1/2 cups (875 ml)coconut milk
1 1/2 cups (375 ml)evaporated milk
1 cup (250 ml)sweetened condensed milk
1/2 cup (125 ml)cream of coconut
1 tbspvanilla extract
5 ozraisins

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Steps

2 hours

1

Wash the rice with warm water and let it soak for 5 minutes. Rinse with cold water until the water runs clear. Drain in a colander.
2

In a pot, bring the water to a boil over high heat. Once boiling, reduce to medium heat and add the cinnamon, cardamom, turmeric, salt, ginger, and lemon zest. Boil for 2 minutes.
3

Add the rice, stir, and allow it to simmer on low heat for 15 minutes, covered, ensuring it doesn't overflow. The rice should absorb the water but not completely dry out.
4

Remove the lime peel (do not remove if it's finely grated), cardamom seeds, and ginger.
5

In a separate container, mix the three milks with the cream of coconut and bring to a boil over medium heat.
6

Once the milk mixture boils, add it to the rice. Add the vanilla and raisins. Simmer on medium-low heat for 15 minutes.
7

Stir regularly to prevent sticking. Turn off the heat, serve warm, or refrigerate and serve cold.