The ultimate guide: how to make creamy and authentic nepali rice pudding in 7 easy steps

Rice pudding, a beloved dessert enjoyed worldwide, holds a special place in Nepali cuisine. Its rich, creamy texture and aromatic flavors tantalize taste buds, making it a staple at celebrations and gatherings. If you’re looking to master the art of creating this delectable treat, this comprehensive guide will provide you with step-by-step instructions on how to make rice pudding in Nepali style that will leave you craving for more.

Ingredients You’ll Need

• 1 cup basmati rice
• 4 cups whole milk
• 1 cup granulated sugar
• 1/4 cup ghee
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Saffron strands mixed with 1 tablespoon warm milk (optional)
• Raisins or nuts for garnish (optional)

Preparation

Step 1: Rinse the Rice

Thoroughly rinse the basmati rice under cold water until the water runs clear. This step removes any impurities or starch that could hinder the pudding’s smooth texture.

Step 2: Cook the Rice

In a medium saucepan, combine the rinsed rice, whole milk, and 1/4 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce heat to low, cover the pan, and simmer for about 20-25 minutes, or until the rice is tender and the milk has been absorbed.

Step 3: Add the Ghee and Spices

Once the rice is cooked, stir in the ghee, cardamom, cinnamon, and nutmeg. These spices will infuse the pudding with their warm and aromatic flavors.

Step 4: Sweeten the Pudding

Add the granulated sugar to the pudding and stir well. The amount of sugar can be adjusted to your desired sweetness.

Step 5: Cook Until Creamy

Continue simmering the pudding over low heat, stirring occasionally, until it reaches your desired consistency. If you prefer a thicker pudding, cook for a longer time.

Step 6: Add Saffron (Optional)

For an extra touch of color and flavor, add the saffron strands mixed with warm milk. This step is optional but highly recommended for an authentic Nepali rice pudding experience.

Step 7: Garnish and Serve

Once the pudding is cooked to perfection, remove it from the heat and garnish with raisins or nuts, if desired. Allow it to cool slightly before serving warm or chilled.

Serving Tips

• Serve the rice pudding in individual bowls or a large serving dish.
• For a more decadent treat, top with whipped cream or ice cream.
• Sprinkle with additional spices, such as nutmeg or cardamom, for extra flavor.
• Enjoy it as a dessert, a mid-day snack, or a comforting bedtime treat.

Variations

• Sweetened Condensed Milk: Replace granulated sugar with sweetened condensed milk for a richer, creamier pudding.
• Coconut Milk: Substitute whole milk with coconut milk for a tropical twist.
• Dried Fruits: Add chopped dried fruits, such as apricots, cranberries, or cherries, for a fruity variation.
• Chocolate Chips: Stir in chocolate chips for a chocolatey delight.

Tips for Success

• Use high-quality basmati rice for the best flavor and texture.
• Don’t overcook the rice, as it will become mushy.
• Stir the pudding frequently to prevent it from sticking to the bottom of the pan.
• Taste and adjust the sweetness and spices to your preference.
• Serve the pudding warm or chilled, depending on your liking.

Basics You Wanted To Know

Q: Can I use other types of rice besides basmati?
A: Yes, you can use other types of rice, such as brown rice or jasmine rice, but the flavor and texture may vary.

Q: How can I make the pudding thicker?
A: Simmer the pudding for a longer time until it reaches your desired consistency.

Q: Can I store the rice pudding?
A: Yes, the rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.