Pustakari (Sweet Rice Pudding)

Ingredients

• 1/2 cup Basmati Rice
• 2 cups Coconut Milk
• 1/2 cup Sugar
• 1/2 teaspoon Cardamom Powder
• 1/4 cup Raisins
• 1/4 cup Cashews
• 1 tablespoon Ghee (Clarified Butter)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1/2 cup Basmati Rice and place it in a fine-mesh sieve. Rinse the rice under cold running water until the water drains clear, which should take about 1 minute. Drain the rice well.
2. 2In a large heavy-bottomed pot, combine the drained 1/2 cup Basmati Rice, 2 cups Coconut Milk, and 1/2 cup Sugar. Stir to mix.
3. 3Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low, cover the pot loosely, and cook for 30-35 minutes. Stir every 5-10 minutes to ensure the rice cooks evenly and the pudding thickens. The pudding is done when the rice is tender and the mixture has a creamy, thickened consistency.
4. 4Stir in the 1/2 teaspoon Cardamom Powder, 1/4 cup Raisins, and 1/4 cup Cashews. Cook for another 2 minutes, stirring constantly, until the raisins and cashews are heated through and the cardamom is fragrant.
5. 5If you wish to add extra richness, melt the 1 tablespoon Ghee (Clarified Butter) in a very small saucepan over low heat (around 82.22°C / 82°C). Once melted, drizzle the 1 tablespoon Ghee over the pudding.
6. 6Serve the Pustakari warm or transfer it to an airtight container and chill in the refrigerator for at least 2 hours before serving cold.

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