Directions:
- Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
- Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
- Stir almond mixture into rice pudding and serve warm.
- Cooks' Notes: Indian ingredients can be mail-ordered from . Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.72 Kcal (1544 kJ) | ||
| Calories from fat | 80.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 4% | |
| Sodium | 170.17mg | 7% | |
| Potassium | 756.37mg | 16% | |
| Total Carbs | 62.93g | 21% | |
| Sugars | 31g | 124% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 10.32g | 21% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 648.5mg | 65% | |
| Amount Per 100 g | |||
| Calories | 117.75 Kcal (493 kJ) | ||
| Calories from fat | 25.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 14% | |
|---|---|---|---|
| Cholesterol | 3.58mg | 4% | |
| Sodium | 54.34mg | 7% | |
| Potassium | 241.54mg | 16% | |
| Total Carbs | 20.1g | 21% | |
| Sugars | 9.9g | 124% | |
| Dietary Fiber | 0.73g | 9% | |
| Protein | 3.3g | 21% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 7% | |
| Calcium | 207.1mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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