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 SweetPea1978
Thuwal, Saudi A...
on December 17, 2011
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This is delicious and easy. Great way to use up leftover jasmine rice, and a great way to get some milk into my picky 14 month old, who loved this too. I used whole milk for the milk and cream, and left out the pistachios, and this turned out great. I think next time I'll add in some dried apricots with the raisins.
By shah119
Columbus, OH
on October 08, 2011
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This is a wonderful rice pudding recipe, and it is made even more so by the ease of preparation! And what a tasty way to use leftover rice! I made the following modifications: 2% milk in place of milk and cream, and cinnamon in place of the cardamom. Thanks for a great recipe Alton!
By BAKlineRMR77
Uniontown, OH
on August 29, 2011
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Wow, so creamy and delicious, with great spice and crunch from the pistacchios. Thank you, Mr. Brown, for the wonderful recipe! :
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