Rice Pudding Bowl.

Rice pudding (kheer) is a perfect dessert for any evening or event. It is a foolproof recipe and easy to make. It is an ideal dessert to make on short notice and can be served warm on cold nights. While I was growing up as a kid it almost always made it's way to the table either mildly warm or chilled in small bowls. And always delicious. Me and my sister became personal fans and would even sneek into the kitchen to get ourselves an extra large filling. 

However, with the ongoing trend of beautiful and healthy smoothie bowls making appearances on internet and even restaurants I wanted to try out something similar. But with a pudding bowl. The result was an was amazing incorporation of yummy rice pudding and a beautiful fruity assemble.

RECIPE

INGREDIENTS:

3 tbsp rice flour/ powdered rice.

2 tbsp clarified butter.

5 pods of cardamom.

4 tbsp sugar or as to taste.

1 liter of whole milk.

A pinch of saffron.

INSTRUCTIONS:

1. In a heavy saucepan heat the clarified butter.

2. Twist the tops of the cardamom pods and add to the butter so as to infuse the flavor better.

3. Add the rice and cook for about a minute stirring occasionally.

4. Add in the sugar and let it cook for another minute.

4. Pour in 1 cup of milk and whisk constantly until no rice lumps remain.

5. Add in rest of the milk, saffron and let simmer for about 20-30 minutes until it has thickened and developed in flavor.

6. Let it cool and then top it and decorate with sliced figs, almonds, pomegranate and basil seeds

Note : Do Not Skip point 4 from instructions.