Photo: Indian Rice Pudding Recipe
Ingredients
- 1 cup cooked long grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1/4 teaspoon ground cardamom
- 1 1/2 ounces golden raisins, approximately 1/3 cup
- 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
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By Anbnan
Philadelphia, PA
on May 22, 2013
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Yummy! Tastes just like the pudding at the restaurant, and so easy to make. I followed the recipe exactly, using the approximate cup measurements listed, as opposed to the weight measurements for the dry ingredients.
By randamb
on February 25, 2013
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This recipe was great! My boyfriend is vegan, so I substituted the cream and milk for soy milk and a little tapioca starch. I also used two cups of rice and a whole can of coconut milk (basically doubling the recipe. Turned out delicious! Creamy, soft, sweet but not too sweet. Thanks Alton!
By manhattancook
New York
on January 15, 2013
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I made the for my book club meeting. It came out quite nice. I have it 4 stars for following -
a this was too sweet, next time I would cut the sugar in half b I served it chilled, it was very thick, next time I would serve it a room temperature.
Read all 71 reviews