Traditional milk and rice pudding as served in Temples. Serve chilled or warm. You can serve this pudding on its... Read more
Serves 2-3 (450g) £5.95
Water, Rice (7.8%), Mung Beans, Condensed Milk (Milk) (6.8%), Milk, Cream (Milk) (3.9%), Butter Ghee (Milk), Cream Coconut, Mixed Nuts (Nuts), Cardamon, Raisins, Sugar, Cashew Nuts (Nuts), Pistachio Nuts (Nuts), Almonds (Nuts), Rose Water, Salt, Ginger Powder, Saffron.
| Name | per 100g |
|---|---|
| Energy (kJ) | 642 |
| Energy (kcal) | 153 |
| Fat (g) | 7.9 |
| of which saturates (g) | 4.2 |
| Carbohydrate (g) | 16.8 |
| of which sugars (g) | 6.2 |
| Protein (g) | 4.1 |
| Salt (g) | 0.26 |
| Vitamin K (μg) | 5.1 |
HEATING INSTRUCTIONS
This dessert can be served chilled or warm. CHILLED: Defrost in refrigerator overnight and serve chilled.
MICROWAVE (900W): Heat from frozen. Remove sleeve, pierce film & cook on full power for 4 minutes. Cut-open film & gently mix. Re-cover and cook for another 2 minutes. Rest for 2 minutes and serve.
OVEN: Heat from Frozen. Time: 30-40 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5 Preheat oven.
Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 20 minutes. Cut film open & mix gently. Re-cover and heat further 10 minutes. Stand for 2 minutes and serve.
SUITABLE FOR VEGETARIANS
