Festive Rice Pudding With Almonds Recipe

About this recipe

A creamy and aromatic rice pudding made with milk, cinnamon, and almonds, perfect for a comforting Jain-friendly dinner. This dish is traditionally served with a sprinkle of sugar and cinnamon for added warmth.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 40 g On1Y Whole Cassia Dalchini Sticks
• 1 pc (500 ml) Grb Ghee | Bottle | Pure & Classic
• 250 ml Coco Mama Coconut Milk
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 1 kg Akar Powder Salt
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Rinse 1 cup of rice thoroughly under cold water and drain.
2. 2. In a large pot, bring 1 1/2 quarts of coconut milk to a gentle boil over medium heat.
3. 3. Add the rinsed rice to the coconut milk and reduce the heat to low. Stir well to prevent sticking.
4. 4. Cook the rice in the coconut milk for 2 hours, stirring frequently every 20 minutes to ensure even cooking and prevent burning.
5. 5. If the mixture becomes too thick, add more coconut milk as needed to maintain a creamy consistency.
6. 6. Twenty minutes before the cooking time is complete, add 1 1/2 sticks of cinnamon and 1 whole walnut to the pot. Stir gently to infuse the flavors.
7. 7. Once the rice pudding is fully cooked and creamy, remove it from the heat and let it cool slightly.
8. 8. Serve warm with a pat of butter in the center and a sprinkle of sugar and cinnamon on top. Whoever finds the walnut is said to have good luck for the coming year!