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Ingredients45 m servings 496 cals
Original recipe yields 8 servings
- Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
- Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.
Per Serving: 496 calories; 30.5 g fat; 52.8 g carbohydrates; 5.2 g protein; 78 mg cholesterol; 58 mg sodium. Full nutrition