This pudding is not only embarrassingly easy, but also has the simplest flavors that are delicious and refreshing.
By Shuchi Mittal
Doesn’t that photo look beautiful enough to be eaten?
I find comfort in colors. Specially when the sun is beating relentlessly on our heads all summer long.
- 3 cups whole milk
- 3 tablespoons rice, washed
- 5 tablespoons brown sugar (or adjust to taste)
- ¼ teaspoon vanilla essence
- 2 tablespoons fresh cream
- ½ cup fresh pomegranate seeds
- ½ cup fresh blueberries
- 3 tablespoons brown sugar
- 1 cup water
- Bring the milk to boil.
- Add the rice and cook on medium heat, stirring occasionally till the rice is fully cooked.
- Mash the rice slightly with a spatula, and add the sugar.
- Continue to cook till the sugar has melted and the pudding reached a semi thich consistency.
- Turn off the heat and stir in the cream & vanilla.
- Keep aside to cool (Note: the pudding will get thicker once cooled)
- Bring to boil the water and sugar.
- Add the pomegranate, cover and cook on medium heat till the seeds have broken down slightly and begin to soften (unlike other fruits, pomegranate seeds take a long time to soften, so it is fine to leave them with a bite, as long as some of the pulp starts to break down).
- Add the blueberries, and continue to cook till the blueberries swell up.
- Using a spoon, mash the blueberries and some of the pomegranate seeds. Remove cover, cook till you get a jam like consistency.
- Remove from heat and cool.
- Layer the rice pudding with the fruit coulis and serve chilled.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.