Rice pudding

It is easy to make rice pudding with precooked rice, all you need to do is combine everything and cook on medium low heat to preferred consistency. This is a delicious dessert, perfect to serve during any season as it can be eaten cold or warm. 

1 cup cooked rice 

2 cups of milk 

1/4 to 1/2 cup condensed milk or more to taste 

1/4 tsp saffron strands 

1 tsp rose water 

1/4 tsp cardamom powder 

1/2 cup or more combination of nuts 

Cook the rice till it is soft with water and 1/8 tsp salt. It is faster and easier to use fully or half cooked rice.

This is a good way to use leftover rice. 

Chop or use a mortar and pestle to coarsely grind the nuts. You can use almonds, pistachios and cashews. Nuts are optional. 

Milk can be replaced with water and more condensed milk. You can use cream, soya milk and other nut milks if you prefer. 

Cardamom, saffron and rose water adds flavour, but it can be omitted. 

Add milk to the cooked rice with condensed milk, cardamom, saffron and cook again on low medium heat until the rice is soft and milk has absorbed into the rice. Consistency depends on preference. 

Keep stirring frequently to make sure the milk is absorbed and to prevent burning. Add the nuts and rose water towards the end. Mix and cook for about 2 minutes. Serve warm or cold. 

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