Smooth and flavorful rice pudding with the subtle aroma of peaches and the creaminess of rice and milk. Soothing and refreshing for the throat and the taste buds.
Serving size : 8
Total Preparation time : 40 mins
Cooking time : 35- 40 mins
Ingredients :
3 cups milk for cooking
1- tbspn milk for blending
1/4 cup rice
3/4 cup sugar
1/4 tspn cardamom powder
1.5 cups of fresh peach pulp ( around 2 peaches)
1/2 tspn corn starch
4 peaches, sliced
4-5 mint leaves
1 tbspn of sliced almonds
Method :
Wash, drain and pre-soak the rice for 15- 30 mins. Drain the water out and blend in a mixer to a fine texture with just enough milk. Keep aside. Now take a bowl with a little milk, add corn starch and make a mix. Mix this well with the peach pulp and keep aside. Heat a non stick heavy bottom pan and boil the milk on medium high heat. Simmer for around 8 mins until the milk comes to a boil and reduces to 2 cups. Now turn the heat to low, and take 1/4 cup milk from this pan into a bowl and mix it with the smooth rice paste. Now with the heat still on low, add the rice concoction into the milk slowly, stirring continuously to make sure no lumps are formed. Cook on low- medium heat till the rice is cooked, stirring to avoid the rice and milk from getting burnt and simmering until milk is reduced to half its quantity.When the mixture becomes thick and smooth, add sugar and cardamom and simmer for another 3-4 mins. Turn off the heat and pour in the peach pulp into this cooked rice. Mix well and transfer gently to a serving bowl. Garnish with almonds and let it cool. Refrigerate and serve chilled garnished with mint leaves and peach slices.
Tips
You can use 2 cups evaporated milk instead of using 3 cups milk.
Instead of peaches, you can use mango, passion fruit, chickoo, custard apple, guava, strawberry etc.
If not fresh fruit, you can use canned fruit by draining the syrup.
