Jaggery Rice PuddingPosted: August 19, 2014
Took this to my grandparents!
What I Changed:
- Used evaporated whole milk and just boiled the pre-soaked (10 mins) rice in it
- Used kalijeera rice…I have no idea what that translates to in english..
- 1 whole cardamom instead of cardamom powder
- Added 1 cinnamon stick
- Pre-melted the jaggery–this helped a lot!
- Added about 2 Tablespoons of both splenda and sugar, to taste (apparently it’s important to add sugar only after the rice is fully cooked! or else it stays hard)
- Used only 1/2 Teaspoon Rose Water
- No pistachios
- Added a couple of raisins on top
What I Liked:
- Loved it! Go-to recipe, with the adjustments made
- The aromaaaa omg
- Rice was cooked perfectly!
- It was a little thick at first but I added a few splashed of milk at the end until it was the consistency I wanted
What I Would Change:
- Maybe add toasted almonds?
- I could spice it less maybe, to allow the flavor of the milk or the jaggery to stand out more?
- South Asian-style rice puddings are much more liquefied in texture than a lot of Spanish and American rice puddings
- Rice pudding is definitely one of those foods that makes an appearance in every culture…haha love it!
- What is the official difference between phirni, kheer, shemai/semiya, payesh, milk vermicelli…the world will never know!
- Some recipes call for grinding the rice or using rice flour…ew.