Rinse one cup of black rice thoroughly and soak it overnight in room-temperature water. In the morning, drain the water and set the rice aside.
Heat one litre of full-fat milk in a pot until it boils. Add the soaked black rice and stir gently to combine.
Cook the mixture on medium-high heat, stirring continuously to avoid the milk from burning or sticking to the bottom of the pot.
After five more minutes, add jaggery, stirring until it melts and thickens the pudding. Continue cooking for 40-60 minutes, adjusting consistency as needed, then add cardamom powder. Allow the pudding to cool, then refrigerate and serve chilled with almond flakes.
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