Rice Custard Layer Pudding

Rice layer pudding served in glasses is an amazing dessert that’s really simple to make.

This custard recipe is inspired by the kheer or payesh or payasam recipe. My son who doesn’t like payasam made with rice drove me to try out something different.

I use readily available ingredients at all times. Hence, the saffron, rose and coconut flavouring. The cooked custard takes on the added flavor perfectly and along with the fragrant Govind Bhog rice, creates a heavenly taste.

Mixing the flavours in one serving makes the dessert really interesting. You may keep it a single flavor if you like.

This is a really simple recipe that can be made ahead.

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Rice Custard Layer Pudding                       Serves 4 to 5

Ingredients:

For the custard

Govind Bhog / Basmati Rice – 1/8 cup or 2 ½ tblsp

Milk (full cream) – 500 ml

Castor Sugar – 1 ½ tblsp or to taste

Condensed milk – ¼ cup

For the biscuit layer

Arrowroot/Digestive biscuits – 12 to 14

Melted butter (unsalted)  – about 4 tblsp or as needed

Powdered sugar – 2 tblsp (optional)

For the flavouring

Rose syrup – 2 to 3 tsp

Saffron – a large pinch soaked in 1 ½ tblsp of warm milk

Coconut milk powder – 1 tblsp soaked in 1 ½ tblsp of warm water

Almonds – a handful (split in half)

Raisins/Kishmish  - a handful

Method:

1.    Wash and soak the rice in water for 2 hours. Grind it to a smooth paste.

2.    Pour the milk into a broad pan. Keep it on low heat. Add in the rice paste. Cook stirring continuously on low heat till the custard thickens. Should take 7 to 10 mins.

3.    Add in the condensed milk and mix it thoroughly. Now, add in the sugar and cook till the sugar dissolves completely. Turn off the heat and let it cool down to room temperature. (For best results, strain the custard while still warm)

4.    Keep it in the fridge to chill.

5.    Grind the biscuits (mix in the sugar if using) and add in some melted butter. Mix well. Add enough butter to get a moist crumb mix. Keep aside.

6.    Take out the custard from the fridge and divide it into 3 equal parts. To one part add the rose syrup, to the second part add the saffron milk and to the third one add the coconut milk. Mix well to combine thoroughly.

7.    Take your glasses, add in 2 tsp of the biscuit crumb at the base of each. Use the spoon to make a ring on the edge. Put it in the fridge to chill for 10 mins.

8.    Once out , add in some custard (about 2 tblsp) into each glass. (use a different flavor in each) Spread it out to cover the lower layer completely.

9.    Top it with another layer of biscuit crumbs and then and in chopped nuts and raisins. Finish off with another layer of custard on top. (Have fun using 2 different flavours of custard in one glass or use one flavor only)

10. Chill in the fridge till it’s time to serve.

PS: Decorate with edible silver balls or silver leaf.
© Rinki’s Kitchen