Bring the milk to a boil in a heavy-bottomed 3-quart pan. Add the rice and stir for a few minutes to prevent its settling. Reduce heat to medium-low and cook the milk at a bubbling boil for 20 minutes. The rice will be thoroughly cooked and the milk reduced by half. Stir often to ensure that no skin forms.
You don't have to be a carrot lover to like this luscious pistachio-laced pudding. Although this dessert is popular throughout the North, it is really the favorite of the Punjabi.
0 Recipe Reviews
Subscribe for tasty updates: