Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup rice
- 1 cup milk (optional)
- 1 cup sugar
- 1 teaspoon cardamom powder
- ½ cup coconut cubes
- ¼ cup raisins
- Ghee for greasing
Directions
Wash the rice and soak it in water for 30 minutes. Drain and set aside.
In a large, heavy-bottomed pot, bring the milk (if using) to a boil .
Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
Stir in the grated coconut and raisins.
Remove from heat.
Grease a serving dish with ghee and transfer the rice pudding to the dish.
Allow it to cool and set.
Serve chilled and enjoy.