This thick, creamy and delicious Indian desert was made by cooking rice in milk (100gm/2L), then adding sugar and dried fruits and cooking till thick. Served hot or chilled. Remember not to add sugar till the rice is cooked.
Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at firstname.lastname@example.org.