From SAVEUR Issue #167 During the south Indian autumn anniversary of Pongal, milk and rice are put into a adobe pot and boiled. If the pot boils analogously on all sides, it’s a assurance of abundance for the year to come. The festival’s namesake dish, a adorable pudding fabricated with the season’s aboriginal rice, is aperitive with jaggery and adorned with cashews and raisins; it makes a acceptable ambrosia any time of year.
Recipes Rice Pudding Custard – Recipes Rice Pudding Custard
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