Pudding rice  125 g
Milk  1 ltr
Sugar  100 g
Cinnamon  stick 1
Cardomon  pods 5
Ceylon Arrack  100 ml
Orange, zest of  1
Jaggery  2 tbsp
Brown sugar  2 tbsp


1. In a thick bottomed pan, place the rice, milk and sugar with half of the Ceylon Arrack.
2. Bring to a simmer, add the spices and cook regularly stirring for about 30 minutes.
3. Meanwhile, pound the jaggery and brown sugar to a sandy texture.
4. When the rice is cooked and the milk has thickened, stir in the orange zest and remaining Ceylon Arrack.
5. Place the rice pudding in a suitable heat proof serving dish and sprinkle with the sugar mixture.
6. Caramelize the sugar under a hot salamander and serve immediately.