“Pease pudding hot,
Pease pudding cold,
Pease pudding in the pot
Nine days old.
Some like it hot,
Some like it cold,
Some like it in the pot
Nine days old”
This lovely little pudding did surprise me. Have it hot or cold, either ways its sure to pease, ooops, PLEASE ! You wont have the opportunity to keep it for nine hours, so dont even dream of the nine days.
Basmati Rice -1/2 cup
Cream -1 cup
3 -1/2 cups fresh milk
Mixed Nuts (Almonds, Pistachios, Hazelnuts etc) chopped
Raisins – few
Saffron – ½ teaspoon
Granulated sugar 4-1/2 tablespoons (or more if you like it more sweet – this one is moderate)
Rosewater -1/2 teaspoon
4-5 cardamoms
Pick and wash the rice and put in a colander to drain. Then lay it on a clean kitchen towel to absorb any moisture. Simmer milk and cream and add rice, cardamoms and saffron (which has been dissolved in 2 tablespoons of hot milk). Simmer on a slow fire till the rice grains are cooked. If you feel it is too thick, add a little hot water and simmer. Add sugar and nuts and stir till sugar is dissolved. {I prefer to make it in a non-stick pan, which I reserve only to make milk based sweets}. Serve warm or cold garnished with few nuts.
