Rice Pudding with Lychees

Name: Rice Pudding with Lychees
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 45 min
Yield: 4
Cuisine: African, Arabic, Asian
Ingredients: 100 g basmati rice; 0.5 tsp ground cardamom; 500 ml milk; 100 g heavy cream; 80 g sugar; 3 tbsp butter; 1 pinch ground saffron; 30 g pistachio nuts; 2 tbsp raisins; 1 tbsp rose water; 8 lychees (for garnish)

Prep: 15min

| Servings: 4 | Cook: 40min

Rice pudding with lychees is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g basmati rice
0.5 tsp ground cardamom
500 ml milk
100 g heavy cream
80 g sugar
3 tbsp butter
1 pinch ground saffron
30 g pistachio nuts
2 tbsp raisins
1 tbsp rose water
8 lychees (for garnish)

Instructions

1.
Wash the rice under running water, then boil in just over twice its volume of lightly salted water. Cover and simmer on low heat for about 10 minutes until the grains soften. Add cardamom, milk, cream, sugar, butter, and saffron to the rice; bring to a gentle boil, then reduce heat and let it cook uncovered for about 30 minutes, stirring occasionally.
2.
Finely chop pistachios, set aside one tablespoon for garnish, and stir the remaining nuts with raisins and rose water into the pudding. Cool the mixture, cover, and refrigerate for 2–3 hours.
3.
Serve by spooning the chilled pudding into dessert bowls, sprinkling the reserved pistachios on top. Peel the hard shells of the lychees, place them beside or atop the pudding, and serve immediately.