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1 liter milk
½ cup left over rice
1 large tin coconut milk
1 large tin condensed milk
1 large tin cream
1 cup chopped almonds
1 tsp ground elachi
2 Tbsp slivered roasted pistachios
½ tsp nutmeg
½ tsp rose essence
In a pot combine milk and rice together and bring to boil. Then reduce the heat and simmer for ½ to ¾ hour. Add in coconut milk, condensed milk, cream and rest of ingredients. Simmer over low heat for a further ½ hour.
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