Jack the Pumpkin Lantern and Halloween Cupcakes - Recipe by Candice Clayton
I use my favorite packet jelly mix and follow the manufacturer’s instructions. If you can’t find ora...
2 1/2 heaped Tbsp Basmati rice
2 cups (1/2 litre / 500ml) full cream milk
1/8 cup + 1 tbsp sugar
5 strands saffron
1/4 tsp cardamom powder
Chopped mixed nuts - for garnish (suggestion: almonds and pistachios)
Rinse basmati rice and soak in water for one hour. Transfer to mixer and with little water grind it to a semi fine paste, slightly coarse. Set aside.
Take a heavy bottomed wide pan and boil milk. Take a Tbsp of warm milk in a bowl and soak saffron. Set aside. Boil milk for 3 mins then add the rice paste.
Whisk it well to avoid lumps. Let it cook for 10-12 mins at a simmer. Check whether rice is cooked to be soft and if not, cook for another 5 mins. Once rice is cooked, add saffron milk mixture and sugar. Briefly stir.
Once sugar is completely dissolved and the mixture is thick (more like a pudding consistency) add cardamom powder and remove from heat.
Spoon the mixture into serving bowls and garnish with saffron and chopped nuts of your choice.
Refrigerate it at least for an hour before serving.
Credits: Sharmilee J
Photo Credits: Sailu
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