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Cream Rice Pudding

Submitted by Elke Garnk?ñufer 01 August 2009

This takes some time of stirring but it´s worth it. Be careful it´s got too many calories to count.



1 l milk, 1 l cream, 100 g basmati rice, 80 g brown sugar, 40 g thinly sliced almonds, cardamom to taste, couple of safron strands soaked in 2 tablespoons of rose water


Bring milk and cream to a soft boil, add basmati. Keep boiling softly over low heat until almost all the fluid is absorbed(this might take 45 minutes and you need to keep stirring and adjusting the temperature. add sugar and almonds, stirr in cardamom and soaked safron with rose water. Heat through. Tastes equally good hot or cold.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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