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  Rice Pudding

40 Minuts
By Pawanesh Malla 40 mins



2 litres whole milk

150g short grain pudding rice

1 tbsp ghee (or unsalted butter)

2 tbsp sugar (or to your taste)

20g of cashews crushed into small pieces

20 g almonds crushed into small pieces

50g of raisins


  • Pour the milk into a deep pan and bring to the boil. When it starts to biil, turn the heat to low and gently simmer for 15 minutes stirring continuously to ensure a crush is not formed in the bottom of the pan.
  • Coat the rice with butter/ghee and add to the milk. Keep stirring occasionally to make sure the milk doesn’t stick to the bottom of the pan.
  • After another 15 minutes, add the nuts, raisin and sugar. Cook it until it becomes as thick as porridge and the pudding is ready.