Ingredients

Method

• 150 g basmati rice
• 4 cardamom pods
• 1 litre milk
• 1 cinnamon stick
• 1⁄3 t salt
• 150 g condensed milk
• 2 rose-water drops
• 35 g slivered almonds
• 35 g pistachios, roughly chopped
• ice cream, for serving
• fresh fruit, for serving

Method

Ingredients

1. Rinse the rice a few times, then soak in water for 15 minutes. Drain and set aside.

2. Use a mortar and pestle to crush the cardamom pods, just once to release the seeds.

3. Bring the milk to a boil in a saucepan. Once it starts to boil, reduce the heat to a simmer, then add the rice, cardamom seeds, cinnamon and salt. Cook for 35–40 minutes, stirring often.

4. Once the rice has thickened, stir in the condensed milk, rose-water and nuts. If the rice is too thick, add some more milk. Cook until the desired consistency and enjoy warm. Serve with a scoop of your favourite ice cream and seasonal fruit.

Cook’s note: You can blitz the uncooked rice in a blender to create a finer rice pudding.

Find more Ramadan recipes here. 

Photograph: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau