Milk Rice ( sweet)

Sweet milk rice

This is a very simple preparation, common in many Asian countries. This can be consumed as a meal or it can be served as a snack. Rice milk pudding is very similar to this preparation.

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.

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

Ingredients
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

Bring to the 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

 While the rice is cooking you can add the cashew and raisins.

Cashew nuts  and raisins added

 If the water is evaporated and rice is not cooked you can add water.
Cooked milk rice will be slightly softer than the normal rice.

Almost the water has evaporated

When rice is soft and most of the water has been absorbed add the coconut milk.

Coconut cream is added
 Occasionally stir the rice to avoid burnt rice at the bottom of the pan. From now it is better to stay near the stove to keep an eye on the rice. You can also use normal milk or evaporated milk at this point but you have to be very care full with evaporated milk as it may stick to the pan at the bottom than coconut milk. Boil the rice with normal milk or just water and add evaporated milk. 

At the final stage add jaggery and mix well.Do not boil longer.

                                                           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.

It is necessary to grease the mould. I used a heart shaped mould to serve the rice as a snack. You can add more jaggery if you wish. It is a rice loved by all including children.