This is the Indian version of rice pudding. It can be served hot on those evenings out camping when the temperature’s dropped, and you’re craving some comfort food. But it’s just as delicious cold.
It’s a great one-pot dessert and so easy to make in a Dutch oven as long as the coals are carefully controlled to ensure the milky mixture simmers gently. A Dutch oven is perfect as a heavy-based pot is always crucial for this recipe, so as not to burn the bottom, although some grains of rice that slightly stick to the base of the pan will produce a deliciously mild toffee flavor. But be careful not to take this too far
I’ve seen recipes that use ground rice or pudding rice but to be honest I’ve used any white rice that’s in my cupboard, from long grain to arborio and as long as it’s cooked down to a soft, starchy consistency I don’t think it matters.
It’s one of the most popular sweet dishes on the Indian Subcontinent, and after you’ve made it, you’ll know why.
Traditionally, it’s made with whole milk, but it’s equally delicious with coconut milk or almond milk. So feel free to experiment. It’s also great with UHT milk too so really practical for when you’re camping.
I’ve used pistachios and sultanas in my recipe, but you could use other nuts. Almonds are a traditional addition to this rice pudding. You could also try adding other dried fruit; apricots, prunes or cranberries are delicious. Fresh fruit works too. So if you’ve got a banana, apple, orange or even a mango that needs using up you can add them when the pudding has cooled.
The green cardamoms are a must in the recipe as it’s this flavor which makes it so different from other rice pudding dishes. You can prep them in advance and keep them sealed in a zip.loc bag.
Frying the cinnamon stick is also another way to add a distinct flavor to this dish so be sure to do this quick, simple but important step.
Once you finish checking out this recipe below, be sure to check out these great recipes.
If you are new to dutch oven cooking, you should read this article- How to Cook on a Campfire with a Dutch Oven ( Video and Recipes )
- 1-2 tsp oil
- ½ inch stick cinnamon
- 4oz white rice
- 2 pints milk
- 6oz sugar (white or brown)
- 1oz sultanas
- 10-15 small green cardamom pods, shelled and seeds ground
- Chopped unsalted pistachio nuts
- In a Dutch oven, heat the oil until sizzling and fry the cinnamon stick for 30 seconds. You might need to remove some coals at this stage to lower the temperature before adding the rice and milk.
- Add the rice and half the milk and stir well.
- Cover and cook gently for 15-20 minutes until the rice is soft. Check to see that the milk isn’t boiling from time to time and take off coals if necessary.
- Mash the mixture and mix in the sugar and remaining milk.
- • Cook for about 20-25 minutes. Try to reduce the heat further at this stage, so that the mixture is just simmering as you stir it constantly to stop it sticking to the base of the pan. Add more milk or water if it looks like it’s too thick.
- Add the sultanas and more sugar if you want more sweetness.
- Take off the heat. Stir in the ground cardamom and sprinkle with the chopped pistachio nuts.