| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 468 | 24g | 15g | 55g |
| sugars | fibre | protein | salt |
| 35g | 1g | 9g | 0.2g |
From the vast cornfields of Nebraska to exploring global cuisines, my journey as a food enthusiast has led me to discover some incredible recipes. One such gem is the Indian Bay Leaf (Tej Patta) Infused Rice Pudding. This dish embraces the comforting essence of traditional rice pudding while infusing it with aromatic spices and ingredients that take it to another level.
Farm-to-Table Freshness with a Twist
Growing up in Nebraska, farm-to-table freshness wasn’t a trend; it was a way of life. The core ingredients of this Indian Bay Leaf (Tej Patta) Infused Rice Pudding remind me of home. While traditionally Midwestern fare focuses on simple, hearty ingredients, the elaborate fusion of cardamom, saffron strands, and rose water elevate this rice pudding into an exotic delight.
Healthy Indulgence
One of the reasons I love this recipe is its balance between indulgence and nutritional benefits. Basmati rice is not just fragrant; it’s also low in fat and high in essential nutrients. The incorporation of nuts like almonds or pistachios adds a beneficial crunch, providing healthy fats and protein. Golden raisins contribute natural sweetness and are rich in antioxidants, and the optional saffron strands can add more than just color; they are known for their medicinal properties.
Whole milk and heavy cream give the pudding its rich, creamy texture, making it a delicious comfort food that also offers calcium and vitamin D. For those watching their sugar intake, you can easily reduce the amount of granulated sugar or use a natural sweetener like honey.
A Symphony of Flavors
If you’ve never tried rice pudding with Indian bay leaves, you’re in for a treat. Indian bay leaves infuse the dish with a unique aroma that pairs beautifully with the warmth of ground cardamom and the floral undertones from rose water. The optional saffron adds a golden hue and a subtle layer of complexity.
Similar to traditional rice pudding, this Indian twist pairs well with a simple main dish like grilled meats or roasted vegetables. Consider serving it alongside a vibrant dish like Grilled Tandoori Chicken or enjoy it after a hearty meal of hearty beef stew.
This recipe also leans into the comforting aspect of traditional Midwestern and Southern soul foods like creamy corn casserole or peach cobbler, yet it stands out because of its exotic spice profile and the elegance it brings to the table.
So the next time you’re looking to impress guests or just crave a comforting bowl of rice pudding, give this Indian Bay Leaf (Tej Patta) Infused Rice Pudding a try. It’s more than a dessert; it’s a culinary experience that transcends borders and brings a touch of warmth and home wherever it is served.
What You’ll Need
- 1 cup Basmati rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3-4 Indian bay leaves (Tej Patta)
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped nuts (almonds or pistachios)
- 1/4 cup golden raisins
- 1/2 teaspoon saffron strands (optional)
- 1 tablespoon rose water (optional)
Method
Step One
Rinse the basmati rice well under running water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain.
Step Two
In a large heavy-bottomed saucepan, combine the whole milk and heavy cream. Add the Indian bay leaves (Tej Patta) and bring to a gentle boil over medium heat.
Step Three
Once the milk mixture starts to boil, add the soaked and drained rice. Reduce the heat to low and simmer, stirring occasionally to ensure the rice does not stick to the bottom of the pan.
Step Four
As the rice cooks and the mixture thickens, add the granulated sugar and continue to cook, stirring frequently to prevent sticking.
Step Five
When the rice is fully cooked and the mixture has reached a thick, creamy consistency (about 25-30 minutes), remove and discard the bay leaves. Stir in the ground cardamom.
Step Six
Add the chopped nuts, golden raisins, and saffron strands (if using). Stir well to combine. Cook for an additional 5 minutes to allow the flavors to meld.
Step Seven
If using, stir in the rose water. Remove the pan from the heat and let the pudding cool slightly. The pudding will continue to thicken as it cools.
Step Eight
Serve the Indian Bay Leaf (Tej Patta) Infused Rice Pudding warm or chilled, garnishing with additional chopped nuts if desired. Enjoy!
