Serves: 4
Total Calories: 441

1/4 cup short-grain rice, sorted and washed in 3 to 4 changes of water
1/2 gallon whole milk
2 bay leaves
1 stick cinnamon (1 1/2-inch)
5 to 7 green cardamom pods, crushed lightly to break the skin
1/4 cup brown sugar, or grated jaggery (gur)
1/2 cup , coarsely chopped raw almonds

1. Place the rice, milk, bay leaves, cinnamon, and cardamom pods in a large, heavy wok or saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the pan often, until the rice is very soft and the milk is reduced by at least half, about 35 minutes. Stirring and scraping is crucial to prevent the milk from scalding and adding a burned flavor to the pudding.

2. Add the brown sugar and almost all the almonds, saving some for garnish, and continue to cook until the pudding is thick and creamy. Transfer to a serving dish, garnish with the reserved almonds, and serve warm or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 441
Calories from Fat: 166

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