Sweet milk rice |
Ingredients for milk rice(sweet) |
Recipe summary
For
Milk rice
Preparation time: 15 minutes
Cooking time: 35 minutes
serves: 4
1. Roast ¾ cup split mung bean seeds for 1 and half minute in micro or dry roast it in a frying pan.
2. In a medium sized saucepan add 1 litre of water and ½ cup full cream milk. Amount of water required will depend in the type of rice.Bring to the boil.
Reduce the heat to medium and don't cover the pan as the milk will boil and over flow.
3. Now add 2 cups rice with roasted beans and 2 pods cardamom.
4. Add 20 gram butter or ghee. Boil for 20 minutes or until all the water is absorbed.
5. Add 1 teaspoon salt.
6. While the rice is cooking you can add the 50 gram cashew nuts and 30 gram raisins.
7. When rice is soft and most of the water has been absorbed add ½ cup coconut milk.stir the rice to avoid burnt rice at the bottom of the pan.
8. At the final stage add 100 gram brown sugar or 25 gram palm sugar (jaggery) and mix well and take the pan off the heat.
Any remaining moisture will be evaporated and absorbed.
You can serve this rice in a plate like normal rice or make shapes using a mould.
It is a rice loved by all including children.
Milk rice is ready.
For
Milk rice
Preparation time: 15 minutes
Cooking time: 35 minutes
serves: 4
1. Roast ¾ cup split mung bean seeds for 1 and half minute in micro or dry roast it in a frying pan.
2. In a medium sized saucepan add 1 litre of water and ½ cup full cream milk. Amount of water required will depend in the type of rice.Bring to the boil.
Ingredients |
Reduce the heat to medium and don't cover the pan as the milk will boil and over flow.
3. Now add 2 cups rice with roasted beans and 2 pods cardamom.
4. Add 20 gram butter or ghee. Boil for 20 minutes or until all the water is absorbed.
5. Add 1 teaspoon salt.
6. While the rice is cooking you can add the 50 gram cashew nuts and 30 gram raisins.
7. When rice is soft and most of the water has been absorbed add ½ cup coconut milk.stir the rice to avoid burnt rice at the bottom of the pan.
Milk rice (Sweet) |
8. At the final stage add 100 gram brown sugar or 25 gram palm sugar (jaggery) and mix well and take the pan off the heat.
Any remaining moisture will be evaporated and absorbed.
You can serve this rice in a plate like normal rice or make shapes using a mould.
It is a rice loved by all including children.
Milk rice is ready.
Recipe follows in detail with pictures.
Preparation time: 15 minutes
Cooking time: 35 minutes
serves: 4
Main
2 cups rice
¾ cup split mung bean seeds
Others 50 gram cashew nuts
30 gram raisins
2 cardamom pods
½ cup coconut milk
½ cup full cream milk
100 gram brown sugar (Jaggery)
25 gram palm sugar (jaggery)
1 teaspoon salt
20 gram ghee or butter
Slit roasted mung bean seeds |
Note:
Brown sugar (jaggery) is made from sugar cane. Palm sugar (jaggery) is made from the sap of the Palmyra palm, the date palm, the sugar date palm or from many other varieties of palms.
Brown (cane) sugar can be used in place of palm sugar.
If brown sugar (jaggery) is not available you can use 75 grams of table (cane) sugar.
grated jaggery (cane and palm) |
Preparation
Roast mung bean seeds for 1 and half minute in micro or dry roast it in a frying pan.
Washed rice and mung bean ready for boiling |
Method
In a medium sized saucepan add 1 litre of water and the milk. Amount of water required will depend in the type of rice.
Milk and water starting to boil |
Reduce the heat to medium and don't cover the pan as the milk will boil and over flow.
Milk and water have come to a boil |
Now add the rice with mixed beans and cardamom .Add butter or ghee.Boil for 20 minutes or until all the water is absorbed. Cook in low fire. Add salt.
Rice and ghee added |
Cashew nuts and raisins added |
Cooked milk rice will be slightly softer than the normal rice.
Almost the water has evaporated |
Finally jaggery is added
Take the pan off the heat.Stir the rice well.
Any remaining moisture will be evaporated and absorbed.
You can serve this rice in a plate like normal rice or make shapes using a mould.
No comments:
Post a Comment