For the third base day of cooking from a cookbook root, I wanted to make something that utilize fruits. I had a box of strawberries in my refrigerator and that was one of the ingredients given to us to choose from .
This recipe for Rice Condé Sundae is from the script ‘The complete encyclopedia of vegetables and vegetarian cooking’ by Roz Denny and Christine Ingram. This is one of the books that I use when I need to know about a vegetable that is raw to me.
There is literally every vegetable that is explained in detail in this book with regards to where and how they are grown, how they are cooked, and their taste comparison .
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Leave this field empty if you’re human: This creamy rice pudding is a version of our paal payasam, or rice kheer but with flimsy deviation in flavors. I was a little disbelieving about how this pudding would taste with berries on top. When my son tasted it first, he said he did not like it .
then after a few minutes he came back again and said, Amma can you give it to me without any nuts. He tasted it for the second time with just the rice pudding and the fruit and he loved it. He took a bowl of the pudding topped with extra strawberries and licked every morsel of it .
The ingredients I chose for today ’ south theme were Milk, strawberries, and brown sugar/jaggery. The recipe was made with low-fat milk ( 2 % ) and it has identical short boodle in it .
The master recipe has white boodle in it, but I substituted it with brown sugar and molasses. This gave the defect more of an crude relish a beautiful color .
Preparation time – None
Cooking time – 1 hr plus a couple of hours to chill in the refrigerator
Difficulty level – easy
Ingredients to make Rice Condé Sundae – (Serves 4)
- Milk – 2 ½ cup (I used 2 % milk)
- Rice – ¼ cup (rinsed and drained)
- Molasses – 1 tbsp
- Brown sugar/jaggery – 4 tablespoon (substitute with white sugar if preferred)
- Cinnamon – ½ teaspoon ground or 1 stick (I used one stick of cinnamon)
- Vanilla extract – 1 tsp
To serve –
- Strawberries or any mixed berries
- Toasted nuts
- Chocolate sauce
Procedure to make Rice Condé Sundae –
- Combine milk, rice, cinnamon stick in a medium saucepan and bring it to boil. Keep stirring to prevent the milk from boiling over
- Bring it to a simmer and let it cook for about 30 mins or until the rice is soft. Now add the molasses, brown sugar, and vanilla and mix well.
- Let it simmer for about 20 more minutes until the rice is very soft and the pudding comes to a thick and creamy consistency.
- Let it cool down a bit and then chill it in the refrigerator.
To serve –
- Just before serving, spoon the pudding into sundae bowls and then top with chopped berries, nuts and chocolate sauce.
Expert Tips and FAQ’s
- If the pudding reduces too quickly when cooking, add little extra milk and cook it until the rice is soft.
- I made this using regular rice, but to add another layer of flavor, try using Thai fragrant rice or any other variety.
- The desert tastes rich and creamy even if using low fat milk. So there is no need to use full fat milk.
- Adding brown sugar and molasses adds an additional layer of flavor. If you prefer you could substitute it with regular white sugar.
If you made this recipe and liked it, give a ace rat on the recipe circuit board or let me know in the comments below. You could besides partake it with me on Instagram using # MyCookingJourney and tagging me @ sandhya.ramakrishnan. You could follow me and my recipes on Facebook | Instagram | Pinterest | chirrup
Rice Condé Sundae Recipe
This Rice Condé Sundae is made with milk, strawberries, and brown sugar/jaggery. The Creamy Rice Pudding is made with low-fat milk (2 %) and it has very little sugar in it.
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Cook Time:
2
hours
Total Time:
2
hours
Servings:
4
people
Calories:
199
kcal
generator :Sandhya Ramakrishnan
Ingredients
-
▢
2 ½ cup milk I used 2 % milk
-
▢
¼ cup Rice rinsed and drained
-
▢
1 tablespoon Molasses
-
▢
4 tablespoon Brown sugar/jaggery stand-in with white boodle if preferred
-
▢
½ teaspoon Cinnamon ( grind or stick ) I used one stick of cinnamon
-
▢
1 teaspoon Vanilla extract
To serve
-
▢
Strawberries or any interracial berries as needed
-
▢
Toasted nuts as needed
-
▢
Chocolate sauce as needed
Instructions
-
Combine milk, rice, cinnamon stick in a medium sauce pan and bring it boil. Keep stirring to prevent the milk from boiling over
- Bring it to a simmer and let it cook for about 30 mins or until the rice is soft. now add the molasses, brown sugar and vanilla and mix well .
- Let it simmer for about 20 more minutes until the rice is very piano and the pudding comes to a thick and creamy consistency .
- Let it cool down a sting and then chill it in the refrigerator .
To serve –
-
Just before serving, spoon the pudding into sundae bowls and then top with chopped berries, nuts and chocolate sauce.
Notes
Expert Tips and FAQ’s
- If the pudding reduces too quickly when cooking, add little extra milk and cook it until the rice is soft.
- I made this using regular rice, but to add another layer of flavor, try using Thai fragrant rice or any other variety.
- The desert tastes rich and creamy even if using low fat milk. So there is no need to use full fat milk.
- Adding brown sugar and molasses adds an additional layer of flavor. If you prefer you could substitute it with regular white sugar.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
71
mg
|
Potassium:
306
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
248
IU
|
Vitamin C:
1
mg
|
Calcium:
198
mg
|
Iron:
1
mg
Tried this recipe ? Mention @ Sandhya.Ramakrishnan or tag # MyCookingJourney