Rice Pudding

Course: Breakfast 
Food: American 
Servings: 3-4 cups 
Calories: 417 kcal 

Ingredients: 

2 ½ cups (600 ml) milk
1 ½ cup (360 ml) coconut milk (animation milk) around 80 calories for every cup
¼ teaspoon (1.25 g) salt
½ cup (90 g) rice (I utilized basmati)
¼ cup (50 g) granulated white sugar
1 teaspoon (5 ml) vanilla
½ teaspoon (1.10 g) nutmeg
½ teaspoon (1.10 g) cinnamon zest
¼ - 1/2 teaspoon (0.55 g) cardamom zest (discretionary)
½ cup (85 g) raisins
Pineapple or Mango lumps

Method:

Include milk, coconut milk, rice, and salt in a substantial pot. Heat to the point of boiling over medium high warmth.

Mix pot at that point heat to the point of boiling, at that point stew – heat level ought to be low. Spread the pot firmly with the top. Keep cooking for around 12-15 minutes until delicate.

Tenderly mix the rice blend with a wooden spoon to keep rice from consuming or adhering to the skillet.

Expel pan from stove. Include sugar, vanilla concentrate, nutmeg, cinnamon and cardamom flavor.

Return pan to warmth and cook until wanted thickness is come to – about a few minutes. Ensure there is some smooth fluid in the rice. As it cools it thickens up. At that point toss in raisins.

Serve warm with pineapples or mango or let it sit in the ice chest until prepared to eat.