Toasted Mung Bean & Rice Pudding.

• 1 cup jasmine tai rice
• 1/2 cup split dehusked mung beans, toasted golden
• 2 cups reduced fat milk plus extra as needed
• 5-6 pods cardamon seeds, crushed
• 10-12 strands saffron
• 1/2 cup jaggery or 'gud' (from the Indian grocery stores)
• 2 tablespoons raisins
• 2 tablespoons Cashewnuts, broken into bits
• 1/4 cup ghee

1. Combine the toasted mung bean and rice with the milk till well cooked & 'mashed up' (ideally with a pressure cooker). Set aside.
2. Crumble the jaggery/gud into a microwave safe bowl and add 2 tablespoons of water. Heat in microwave to dissolve the lumps. Strain to remove any grit. Set aside
3. Heat the ghee in a dutch oven pan & add the raisins & cashewnuts, fry till the raisins plump up and the cashews turn golden brown, remove them from the ghee & set aside.
4. Add the saffron strands to about 1/4 cup warm milk, rub with fingers to release the aroma & color.
5. Add the rice & mung bean mixture to the ghee & stir to combine well. Add the melted jaggery , saffron strands & crushed cardamom. Lower heat, cover & cook for about 5-10 minutes. Add extra milk if the mix appears too thick.
6. Remove from heat, add the raisins & cashews & serve either warm or chilled.

jasmine tai rice, beans, milk, cardamon seeds, saffron, jaggery, raisins, cashewnuts, ghee

Taken from food52.com/recipes/10682-toasted-mung-bean-rice-pudding (may not work)