How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Put brown rice and ¼ cup milk in a mixer jar and grind coarsely.
Heat remaining milk in a non-stick pan, add ground rice and cook till the mixture thickens and rice is fully cooked.
When the mixture thickens, add sugar, cashewnuts, almonds and pistachios and stir continuously for a minute.
Pour the mixture into a large bowl and set aside to cool down to room temperature. Refrigerate the mixture for an hour or till the mixture is chilled.
Puts lots of ice in a mixer jar and crush it.
Take 4 martini glasses. Put 2 tbsps crushed ice into each glass, put 1 tbsp khus syrup over it and then pour the mixture till three-fourth full. Top it up with rabdi. Spoon some whipped cream on top for garnish along with a drizzle of khus syrup.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.