Sweet Corn & Rice Pudding

• 1 cup Fresh yellow sweet corn off the cob
• 3/4 cup Arborio rice
• 1/3 cup muscovado sugar or jaggery (gud)
• 5-6 pod cardamom, seeds crushed
• 3 cups whole or 2% milk
• 10-12 strands of saffron
• 2 tablespoons melted ghee
• 2 tablespoons cashew nuts broken
• 2 tablespoons Raisins

1. Wash the arborio rice well, combine with the shucked corn and 2 cups of the milk & cook in a heavy bottom pan till the rice is well cooked and mushy. (you may alternatively pressure cook it)
2. Warm the extra cup of milk. Remove 1/4 cup of this and dissolve the strands of saffron. Add back into the milk & set aside.
3. Add the sugar/jaggery and the cardamom powder to the rice & corn mixture and combine till the sugar melts. Adding the extra saffron infused milk, Continue cooking the pudding on a low flame, till it thickens.
4. In a separate skillet, heat the ghee and fry the cashew nuts & raisins till golden brown. Stir into the pudding & serve warm or cold as per your preference.

fresh yellow sweet corn, arborio rice, muscovado sugar, cardamom, milk, saffron, ghee, nuts, raisins

Taken from food52.com/recipes/13771-sweet-corn-rice-pudding (may not work)