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:

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.
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.
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.

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Conversions
125ml	about ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
100g	about 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
200g	about 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
350ml	about 1 ½ cups (1.4794 cups based on 236.59 mililitres in a US cup)
30g	about 1 oz (1.05819 oz based on 0.035273 ounces in a gram)
220g	about 8 oz (7.76006 oz based on 0.035273 ounces in a gram)
75g	about 3 oz (2.645475 oz based on 0.035273 ounces in a gram)

Data:

Published: September 7, 2011