Rice Flour Pudding

This traditional Indian rice flour pudding, often known as Khichdi or a variation of Payasam, offers a comforting and silky texture that is both nostalgic and indulgent. Unlike wheat-based puddings, the rice flour creates a uniquely smooth consistency that coats the palate gently. The base of simmered milk and sugar is elevated with the floral notes of rose water, making it a fragrant treat. Topped with crunchy blanched almonds and pistachios, it provides a delightful contrast in textures. This dessert is perfect for festive occasions, family gatherings, or simply as a soothing sweet end to a hearty meal. It is vegetarian and easy to prepare with pantry staples, delivering a rich, home-style flavor that warms the heart.

Cooking Method: Stewing

Cuisine: Indian

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 469.6

Dietary: Vegetarian

Description

This traditional Indian rice flour pudding, often known as Khichdi or a variation of Payasam, offers a comforting and silky texture that is both nostalgic and indulgent. Unlike wheat-based puddings, the rice flour creates a uniquely smooth consistency that coats the palate gently. The base of simmered milk and sugar is elevated with the floral notes of rose water, making it a fragrant treat. Topped with crunchy blanched almonds and pistachios, it provides a delightful contrast in textures. This dessert is perfect for festive occasions, family gatherings, or simply as a soothing sweet end to a hearty meal. It is vegetarian and easy to prepare with pantry staples, delivering a rich, home-style flavor that warms the heart.

Ingredients

4 1/2 cup Milk
3/4 cup Sugar
2 ounce Rice flour
1 oz Rose water
1/2 oz Almonds
1/2 oz Pistachio nuts

Directions

1
Blanch almonds and pistachios by soaking in hot water for 2 minutes, then peel and shred or chop them finely.
2
In a small bowl, mix the rice flour with a little cold milk to form a smooth, lump-free slurry.
3
Pour the remaining milk into a heavy-bottomed saucepan and bring it to a gentle simmer over medium heat.
4
Gradually pour the rice flour slurry into the simmering milk while stirring continuously to prevent lumps.
5
Cook the mixture over medium-low heat, stirring frequently, until it thickens to a creamy consistency, about 20 to 30 minutes.
6
Add the sugar and stir for an additional 2 to 3 minutes until fully dissolved and the pudding is smooth.
7
Remove from heat and let the pudding cool slightly for about 30 minutes.
8
Stir in the rose water and the prepared nuts.
9
Pour into individual serving dishes and serve warm or chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 469.6kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 2.0g10%
Cholesterol 5.4mg2%
Sodium 109.5mg5%
Total Carbohydrate 96.5g33%
Dietary Fiber 1.4g6%
Sugars 58.6g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/rice-flour-pudding/