Almond And Rice Pudding

Ingredients

• 1 litremilk
• 45 g (¼ cup)rice, soaked in water for 4–6 hours and drained
• 70 g (½ cup)almonds, boiled in 240 ml (1 cup) water for 5 minutes and peeled
• 200 g (1 cup)sugar, divided
• 75 ml (½ of a 150 ml tin)condensed milk
• A few podscardamom
• For garnishedible silver
• For garnishalmonds

Instructions

1. 1

   Grind the mixture

   Grind the boiled, peeled almonds with the soaked and drained rice until coarsely chopped.

2. 2

   Cook with milk

   Put the milk, cardamom pods and almond-rice mixture in a saucepan. Cook over low to medium heat for 10–15 minutes, until the rice is soft and tender.

3. 3

   Add the sweeteners

   Add 100 g (½ cup) of the sugar and the condensed milk. Cook over low heat for a further 30 minutes.

4. 4

   Make the caramel

   Put the remaining 100 g (½ cup) sugar in a separate small pan. Heat over low heat, stirring continuously, until melted and golden.

5. 5

   Finish the pudding

   Stir the caramelised sugar into the pudding and cook over low heat for 5–7 minutes, until bubbles begin to form.

6. 6

   Serve in bowls

   Spoon the pudding into katoris and garnish with edible silver and almonds.

What is almond and rice pudding?

This is a milk-based pudding thickened with rice and ground almonds, then sweetened with sugar and condensed milk. Rice puddings have many forms across the world; this version uses cardamom and a caramel finish for a fragrant, richly sweet result.

Coarsely grinding the soaked rice and peeled almonds helps them cook into the milk while retaining a little texture. The separate caramel adds a deeper sweetness than simply stirring in all the sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 15g protein, 91g carbs, 16g fat.

Most of the carbohydrates come from the rice, sugar and condensed milk, while the milk and almonds contribute protein. The almonds and milk also provide much of the fat. Balance a serving with fresh fruit or enjoy a smaller bowl after a savoury meal.

Prepare the rice and almonds

Rice: soaking it for 4–6 hours softens the grains and helps them grind more easily. Drain it well before grinding so the mixture is not unnecessarily diluted.

Almonds: boiling them for 5 minutes makes the skins easier to remove. Grind the peeled nuts with the rice until coarse rather than turning them into a smooth paste.

Cook the pudding gently

Low to medium heat gives the rice time to soften in the milk without scorching the base of the pan. Stir regularly, particularly as the mixture thickens.

After adding the condensed milk and sugar, keep the heat low for the full 30 minutes. The pudding should become thicker and the rice tender; if it catches on the bottom, lower the heat and stir more often.

Watch the caramel

Use a small, dry pan and keep the sugar moving over low heat as it melts. It is ready when it has a golden colour; take care not to let it darken too far, as burnt sugar can taste bitter.

Add the caramel to the hot pudding carefully and stir it in. The mixture should bubble gently during the final 5–7 minutes, not boil vigorously.

Choose how to serve it

Serve the pudding in katoris or small bowls, with the suggested almond and edible silver garnish. The recipe does not specify a serving temperature, so it can be offered warm or chilled.

For a simple accompaniment, serve it after a lighter main meal or alongside fresh fruit. The pudding is already very sweet, so extra sweet toppings are usually unnecessary.

Plan the cooking time

The rice needs 4–6 hours of soaking before you begin, in addition to the cooking time. Drain it and prepare the peeled almonds ahead so they are ready to grind.

The method gives about 45–52 minutes of cooking after grinding, including the final caramel stage. Keep an eye on the saucepan rather than relying on time alone, as the texture is the best guide to doneness.

Recipe notes & tips

• Soak the rice for the full 4–6 hours so it is easier to grind.
• Peel the almonds after boiling and let excess water drain away before grinding.
• Keep the first stage at a gentle heat and stir to prevent milk catching on the pan.
• Use a separate pan for the caramel so you can judge its colour clearly.
• Add the caramel carefully to the hot pudding, as it will be very hot.
• Prepare the bowls and garnish before the pudding finishes cooking.

Variations

• Extra cardamom: lightly crush the pods before adding them to release more aroma.
• Rosewater finish: stir in a small splash at the end for a floral note.
• Pistachio garnish: use chopped pistachios in place of the garnish almonds.
• Cinnamon note: add a small pinch of ground cinnamon with the cardamom.
• Less sweet: reduce the sugar, bearing in mind that the condensed milk also sweetens the pudding.

Common mistakes to avoid

• Grinding too finely: a smooth paste can make the texture heavy; stop when the rice and almonds are coarse.
• Using high heat: the milk can catch on the pan; keep it at low to medium heat and stir regularly.
• Skipping the soak: unsoaked rice is harder to grind; allow 4–6 hours for soaking.
• Burning the caramel: dark, smoking sugar tastes bitter; remove it from the heat once it turns golden.
• Adding caramel carelessly: hot sugar can splutter; pour it into the pudding slowly and stir with care.

How to store

Cool the pudding promptly, cover it and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often and adding a little milk if it has thickened; it can also be served chilled.

Frequently asked questions