Recipe

CARAMEL RICE PUDDING

Married with clotted cream, an indulgent and moreish rice pudding to have ever been tasted...

Yields6 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 1 Litre Full Fat Milk
 0.75 cup Basmati Rice or Broken Rice
 0.25 tsp Cardamom Powder
 3 tbsp Dessicated Coconut
 1 tbsp Butter
 0.75 cup Granulated Sugar
 0.25 cup Water
 12 tbsp Kewra Water (optional)
 1 Tub of Clotted Cream
1

In a medium/ large non stick, vessel, boil milk.

2

Once the milk comes to a boil add cardamon powder and rice. Cook for 35-45mins until milk has reduced and thickened.

3

Take off heat. Mash or blend the rice using a masher or hand blender.

4

Toast the coconut in a non stick pan until it's light golden brown. Warning: if only takes 30seconds- 1minute.

5

In a separate pan make the caramel. Brown the butter and melt.

6

Add the sugar and water and cook until it's a light golden brown colour.

7

Add the caramel liquid, toasted coconut and kewra water to the rice pudding and mix.

8

Cling film and cover the pudding. Allow rice pudding to cool for 2 hours, alternatively you can chill it.

9

Stir in the clotted cream and serve. Enjoy 🙂

Slip into your favourite pyjamas,
Put your little, small loves to sleep.
Light some candles around your room.
Caramel & clotted cream pud is ready to tuck in...

Hello, my Hungries,

Hailed in the Hungry Hijabi HQ as one of the most indulgent, comforting and satisfying pudding ever enjoyed. The combination of luxurious, creamy dairies and basmati rice is enough to send one to cloud 9 and in a bubble where no one else belongs... (well maybe with someone you love ☺️)

I came up with this recipe as i was initially wanted to make a caramel pudding. But the rice grains was sitting there soaking and i also had so much milk in the fridge to finish up, voila this caramel pudding was born many moons ago when i had only two children. The addition of the clotted cream was inspired by Waitose's clotted cream rice pudding, another supermarket favourite of mine. And by the way, i lurveeeeee clotted cream. It ,takes me feel so much more calm that cream does... ah bliss. I also find that if you chill rice pudding, it tends to dry up, so upon serving you always need to add a little milk to loosen. But i like to use clotted cream to loosen chilled rice pudding, it just makes it deliciously creamier and sophisticated.

Regarding the kewra water, this is totally optional. Its very common in Pakistani rice puddings called kheer and it gives a wonderful aroma to it. It is also a very popular ingredient found in Pakistani biryanis. Kewra water, also called kewra essence or kevda water, is a fragrant Indian floral water, in the tradition of rose water, extracted from the flowers of Pandanus tectorius. Kewra water is better known in Southeast Asia as pandan leaf extract. Reputedly a favourite of the Mughal emperors, the use of floral waters in foods has always been considered luxurious and they are often used to celebrate special occasions, such as weddings or religious events. Its very cheap too! Under £1 and you are good to go.

Kewra water has a distinctive floral perfume and only a little is needed to scent a dish. Iv got my pyjamas on, the candles are lit, the children are sleeping and now I'm ready to share with you all this late night recipe. And whilst you all have a good read and hopefully try the recipe out, please kindly leave a message below and let me know how you got on.

For now i shall, flick through Netflix and see whats on... 🙂

Enjoy...

Ingredients

 1 Litre Full Fat Milk
 0.75 cup Basmati Rice or Broken Rice
 0.25 tsp Cardamom Powder
 3 tbsp Dessicated Coconut
 1 tbsp Butter
 0.75 cup Granulated Sugar
 0.25 cup Water
 12 tbsp Kewra Water (optional)
 1 Tub of Clotted Cream

Directions

1

In a medium/ large non stick, vessel, boil milk.

2

Once the milk comes to a boil add cardamon powder and rice. Cook for 35-45mins until milk has reduced and thickened.

3

Take off heat. Mash or blend the rice using a masher or hand blender.

4

Toast the coconut in a non stick pan until it's light golden brown. Warning: if only takes 30seconds- 1minute.

5

In a separate pan make the caramel. Brown the butter and melt.

6

Add the sugar and water and cook until it's a light golden brown colour.

7

Add the caramel liquid, toasted coconut and kewra water to the rice pudding and mix.

8

Cling film and cover the pudding. Allow rice pudding to cool for 2 hours, alternatively you can chill it.

9

Stir in the clotted cream and serve. Enjoy 🙂

CARAMEL RICE PUDDING

    2 Comments

  1. Tried this caramel rice pudding for the first time. Alhamdulillah. Turn out to be amaxing. Best rice pudding ever. It was gone even before I took a shot of it. Give it a go and you not regret it. ?

    Reply

    • Thats great news! Keep sharing Hungry Hijabi’s Recipes with your loved ones. And next time make some just for yourself 🙂 well done xxx

      Reply

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