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.