Teja’s Rice Pudding



Recipe type: Sweet
Cook time: 90 mins
Total time: 90 mins


  • 1/4c Unsalted butter
  • 1 Teja bay leaf, crumbled
  • 1 Teja cinnamon stick, crushed
  • 1c Pudding rice, washed & drained
  • 5c Milk
  • 1 3/4c Evaporated milk
  • 3/4c Granulated sugar
  • 1/2c Chopped blanched almonds
  • 8 only Teja green cardamoms, crushed
  • 1c Pudding rice, washed & drained
  • 1/4c Teja pistachio nuts, chopped or slivers


Melt the butter in a sauce pan and fry the bay leaf and cinnamon for 1 minute. Add the rice and stir to coat evenly with the melted fat. Add milk and bring the mixture to a boil, then reduce heat and simmer for 40-50 mins., stirring occasionally to prevent the rice from sticking to the pan. Add sugar and evaporated milk to the rice mixture and continue cooking for another 2O-30 mins, stirring frequently. It is important to keep stirring the mixture during cooking time to bring up thin layers of Light brown syrup, which form on the base of the sauce pan. This is what gives the pudding its rich, reddish tinge and caramel flavor. Add the chopped almonds and the crushed cardamom to the rice pudding. Stir well and pour into large serving dish. Decorate the top of the rice pudding with the pistachio nuts. Serve hot or cold.

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