Ramadan Series: Rice Pudding by Chef Vrushali Jadhav

Rice pudding

Ingredients Quantity
Milk 500ml
Short grain rice 35gm
Sugar 30gm
Ground cardamom 1/8tsp
Cahewnuts

Almonds

As required

As required

Saffron 1/4 tsp
Pistachio powder As required
   

Method

 

  • Wash rice and soak it in water.
  • Boil milk, in a sauce pan
  • Ones boiled add the rice and keep on stirring continuously till cooked.
  • When rice is cooked, Add sugar, cardamom and nuts into it and further cook for few minutes or until it thickens, stirring continuously.

 

  • Remove from the heat and serve warm or chill in the fridge to serve cold.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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