Slow-simmered milk pudding — the smaller grains of Mini Mogra break down to exactly the right creaminess.
Ingredients
- 100g MASP Mini Mogra Basmati rice
- 1.5 litres full-fat milk
- 150g sugar, or to taste
- A pinch of saffron
- ½ tsp green cardamom powder
- Almonds and pistachios, slivered
Method
- 01
Rinse the rice and soak for 20 minutes, then drain.
- 02
Bring the milk to a boil in a heavy pan, then lower the heat.
- 03
Add the drained rice and simmer, stirring often, until the grains soften and the milk thickens — about 30 minutes.
- 04
Stir in the sugar, saffron and cardamom, and cook for five minutes more.
- 05
Finish with the nuts. Serve warm, or chilled.