Many versions of rice pudding are made throughout India. It’s served at festivals and special occasions, and used as an offering to God. In many homes, including mine, no occasion, birthday or celebration is complete without its presence. A thick layer of cream on top is what everyone fights for. So the trick is to serve with a dollop of clotted cream. It makes everyone happy and, believe me, it’s a very good idea. Served hot or cold, a little clotted cream works for both.
The milk, sugar and rice ratio is one to keep safe. It’s my family’s recipe through generations. It will always result in perfect creamy rice pudding and can be scaled up and down. For every 1 litre of milk, use 50g of rice and 75g of sugar.
