Creamy Milk Rice/ Riz au Lait
Creamy Milk Rice
Hi Foodies! First, how is your week going? Mine has been a bit busy but good and I’m very excited as the Gourmet Experience event at L’Aventure du Sucre is happening this Saturday. Will you be there?
Alright, today’s post is about an old recipe which I am revisiting because as I made it again and again, I started to tweak it a little to make it better.
Normally I’m not a big fan of sweet dishes but sometimes I enjoy a warm dessert when it’s still cold and windy. I love that comforting feeling when I have something hot and sweet on a very windy or rainy day.
How about you? Are you a dessert person and do you prefer them cold or warm?
This creamy milk rice is filling and delicious. It has a lot of flavour as I use cardamom, saffron, turmeric as well as some lightly toasted nuts which are rich in proteins and add a crunch.
Sometimes all you need is some comfort food to warm you up.
Try this decadent dessert and let me know how it was.
Ingredients:
- 1/2 Cup Glutinous Rice (or use Basmati rice as an alternative)
- 1 Tablespoon Tapioca (Sagoo)
- 2 and 1/2 Cups Milk
- 2 Tablespoons Sugar
- ¼ teaspoon turmeric powder
- 1 Tablespoon Cardamom Powder
- 1 Pinch Saffron (Zafran)
- 1 Tablespoon Sultana Raisins
- 2 Tablespoons Almond Flakes
- 2 Tablespoons finely sliced Pistachio or cashews
Preparation:
- Wash and Soak the rice and tapioca for 1 hour
- Heat the milk and turmeric in a saucepan and let it come to a boil.
- Reduce the heat to a low flame.
- Drain the rice and tapioca and add to the saucepan.
- Let the rice cook well and stir every now and then. (this should take about 30 minutes.)
- Once the rice is well cooked, add the sugar and continue to stir.
- Add the cardamon powder, raisins, saffron and almond flakes.
- Once the mixture is thickened, it means that it’s ready.
- Pour in small serving bowls and decorate with the Pistachio.
- You can serve immediately or store in the fridge if you wish to serve it cold.