Recipe by Executive Chef Dinesh Mhatre Hilton Mumbai International Airport

Three Treasures Rice Pudding

INGREDIENTS:

· Indrayani rice 200gm

· Dairy milk 300ml

· Sugar 100gm

· Cardamom 05gm

· Sweetened Condensed Milk 60ml

· Ghee 80gm

· Grated Carrot 100gm

· Chopped Kiwi 100gm

· Kiwi Syrup 20ml

RECIPE:

· Soak the rice in cold water for 45 minutes

· In a think bottom pan, boil the milk.

· Add soaked rice. Keep simmering till the rice get cooked

· Add sugar and cardamom powder. Keep it for cooling for some time

· Divide the cooked rice into three parts

· Then add 20ml sweetened condensed milk in each part

· In one part, add grated boiled carrot. In the second part, add chopped Kiwi and kiwi syrup. Mix well

· In a pudding mould, apply ghee on the sides. Pour Kiwi flavoured rice to make a layer. Make the next layer with regular rice batch. And lastly make a layer of carrot flavoured rice on the top

· Place the mould in an oven for 10 minutes at 180 °C

· Cool it for 30 minutes and serve it cold

· Suggested garnish with dry fruits or seasonal strawberries

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