Bengali rice pudding recipe
Wash the rice, then leave it to soak in cold water for half an hour. Drain.
Put the rice in a large saucepan, add the milk, cinnamon, bay leaves and cardamon. Put over a medium-high heat and stir continuously until boiling.
Continue cooking until the rice starts to disintegrate - you should try to keep the heat as high as possible but don't go to far away from the cooker as the milk might burn. Continue to stir frequently. This may take up to an hour!
When the rice is cooked, add the sugar, stir in and continue cooking in the same way for a further half an hour.
Remove from the heat and immediately pour into a heatproof dish. Remove the cinnamon, bay and cardamon. Once cool, refrigerate.
Serve in individual bowls or glasses.
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