Rice and Lentil Pudding recipe

This Indian-inspired pud is full of flavour and is perfect for serving up at the end of a long Indian banquet. Yellow lentils combine with basmati rice, ghee, raisins, palm sugar and cardamom to create a rich, lightly spiced and fragrant pudding that will be sure to please a crowd.

Ingredients:

• 125ml ghee
• 100g split yellow lentils
• 200g basmati rice
• 350ml whole milk
• 30g cashew nuts
• 4 tbsp. raisins
• 220g palm sugar
• 75g caster sugar
• 1/2 tsp. ground cardamom

Method of Preparation:

1. Melt the ghee in a frying pan. Cook the cashews and lentils until golden, around five minutes, and then remove from the pan and set to one side.

2. Add the lentils and fry for five minutes, then add the rice, milk, palm sugar and caster sugar. Bring to a the boil then reduce to a low heat and simmer for half an hour. Add more water if needed.

3. Mix in the cashews, raisins and ground cardamom to serve.

If you don't like raisins, you could easily use a variety of nuts in this dessert or try a different dried fruit such as dried cherries. This recipe serves six people.

Author: Laura Young

Back to the Lentil Recipes home page.

Data: