Creamy Gluten-Free Rice Pudding Recipe

About this recipe

A rich and creamy gluten-free rice pudding made with basmati rice, milk, and a touch of sweetness, perfect for a comforting dinner dessert.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 250 ml Amul Whipping Cream
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 250 ml Coco Mama Coconut Milk
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 500 g Whole Farm Grocery Raisins 500 G

Instructions

1. 1. In a large pot, bring 2 cups of coconut milk to a gentle boil over medium heat.
2. 2. Add 1 cup of basmati rice to the boiling coconut milk and reduce the heat to low. Cook the rice, stirring occasionally, until it becomes soft and absorbs most of the coconut milk, about 20-25 minutes.
3. 3. Once the rice is cooked, stir in 1 cup of heavy cream and 1/2 cup of sugar. Continue to cook on low heat, stirring frequently, until the mixture thickens, about 10 minutes.
4. 4. Add 1/4 cup of raisins and 1/4 cup of chopped walnuts to the pot. Stir well to combine and cook for an additional 2-3 minutes.
5. 5. Remove the pot from heat and let the pudding cool slightly before serving. Serve warm or chilled as desired.