Sweet Corn & Rice Pudding

1. 1

   Wash the arborio rice well, combine with the shucked corn and 2 cups of the milk & cook in a heavy bottom pan till the rice is well cooked and mushy. (you may alternatively pressure cook it)

2. 2

   Warm the extra cup of milk. Remove 1/4 cup of this and dissolve the strands of saffron. Add back into the milk & set aside.

3. 3

   Add the sugar/jaggery and the cardamom powder to the rice & corn mixture and combine till the sugar melts. Adding the extra saffron infused milk, Continue cooking the pudding on a low flame, till it thickens.

4. 4

   In a separate skillet, heat the ghee and fry the cashew nuts & raisins till golden brown. Stir into the pudding & serve warm or cold as per your preference.

No additional tips available.