A traditional Indian dessert made with rice and milk, delicately flavoured with cardamom and sweetened with jaggery. It’s rich in many vital vitamins and minerals, such as calcium, phosphorus, magnesium, and potassium. Jaggery is a natural, pure wholesome alternative to sugar. Additionally, brown rice being a whole grain is high in fibre and has a lower glycemic index, which means it won’t cause those rapid blood sugar spikes.
- 500ml milk
- 115g cooked brown Rice
- ¼ tsp nutmeg powder
- 5 almonds, roughly chopped
- 10 pistachios, roughly chopped
- ½ tsp cardamom powder
- ½ tsp Saffron threads (soaked in little warm milk)
- 1 tbsp jaggery
- Wash and soak rice for 1 hour. Cook rice in a pressure cooker till well done, then add milk to the cooked rice, bring to a boil and allow to simmer till the milk starts to thicken, stirring occasionally.
- Once the milk has thickened to the right consistency, add the almonds, pistachios pieces and saffron.
- Boil the mixture one more time and add the jaggery. Remove from flame; add cardamom powder and nutmeg powder. Serve hot or cold.