Indian Rice Pudding

by Bob Levin, *Eat Life Before Life Eats You!

Proudly buying local and baking with products from Bobs Red Mill.
Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

In all things we should at least attempt to recognize the human being in all people! We are
infinite spiritual beings inhabiting a finite human host where the greatest tragedy in life is not
death; it is what we let die inside ourselves while still alive! Captain your own destiny and eat
life before life eats you!

Ingredients:
6 Cups Milk
1 Can Evaporated Milk
1 Can Condensed Milk
4 Cups Leftover Cooked White Rice
1/3..Cup Cashews (note: milk masala is a combination of three nuts.)
1/3..Cup Pistachios
1/3..Cup Almonds
2 Cups Organic Sugar
3/4..Cups Dark Raisins
1 Tablespoon Rose Water
1 Tablespoon Cardamom (ground)
1 Tablespoon Saffron (ground)
1/2..Teaspoon Nutmeg
1/2..Teaspoon Vanilla Extract
1 Whole Cinnamon Stick
1 Strip of Lime or Orange Peel

1st Evolution:
Combine all ingredients. Cook and simmer over medium-low heat about 3040 minutes or until mixture is thick. Stir frequently. Refrigerate about 1 hour
before serving. Remove cinnamon stick and citrus peel before serving.
Note: Using vanilla rice milk may require a reduction in sugar and omitting
the vanilla. Once the pudding sets up when cooled you may add milk to the
individual serving bowls to thin it down to you personal liking.

Bobs Red Mill happens to be located a few minutes from my city home in Portland, Oregon. All
of my flours, yeast and a number of the other baking products that I use regularly are purchased
locally from Bobs Red Mill. As an investigative journalist, consumer advocate and your fellow
baker, I proudly recommend the products manufactured by Bobs Red Mill. Bob Levin