Indian Rice Pudding

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Puddin' Head Blues

Rated: 5 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 20 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Indian Rice Pudding
Robin Albuquerque, NM 11-09-2009
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Wow, this is really delicious!
Rated: 5 stars out of 5

We made this pudding yesterday with a few modifications. First, I don't use milk or heavy cream ever, so we substituted Soy... Milk for those. Also, I used brown rice since that is what I had on hand. We love Indian food and I have cardamom seeds on hand, so we ground those fresh and doubled the amount. MMMMMMMMmmmmmmmmm. Using the soy milk did mean that it had to cook longer before it started to thicken, but it was well worth the effort. The pistachios and cardomom, coconut milk and golden raisins all work so well together with the brown rice! It was so delicious my daughter and I even had some for breakfast this morning. I am sure with the milk and cream it is much thicker and richer, but with so much flavor going on, it wasn't at all necessary. Read more
recipe Indian Rice Pudding
NICOLE Atlanta, GA 08-22-2009
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Heavy cream subsitute
Rated: 5 stars out of 5

I really wanted to make this but ran out of heavy cream so I made my own with butter and milk using a recipe I found online... (3/4 cup milk mixed with 1/3 cup melted butter makes 1 cup heavy cream subsitute). It turned out just fine in this recipe. I also used 2% rather than whole milk to make the cream and for the milk, and just simmered a bit longer to thicken. It tasted a lot like the pudding at my favorite Indian restaurant, though the texture wasn't quite as good. If I use heavy cream next time, hopefully that will do it!Read more
recipe Indian Rice Pudding
Kavita Turner , ME 06-30-2009
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Not Authentic
Rated: 1 stars out of 5

This was way to thick! In India this recipe is one part rice to sixteen parts milk.
recipe Indian Rice Pudding
MICHELE Bend, OR 03-22-2009
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Lovely
Rated: 5 stars out of 5

Lovely flavors wiith the undertone of coconut and subtle cardamom, just sweet enough, wonderful mouth feel from the cream,... whole milk and coconut milk, great textural contrast from the rice, golden raisins and pistachios. Served as our contribution as finale for a wonderful Indian meal at the home of a friend, this was a hit. The recipe comes together exactly right from ingredients and instructoins listed. Read more
recipe Indian Rice Pudding
Courtney Houston, TX 03-08-2009
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Alton is brilliant
Rated: 5 stars out of 5

When I saw the price for ground cardamom I thought "Alton, this better be good!" Once again, he did not disappoint. I liked... this better than any I've had at an Indian restaurant. I don't care for raisins in my pudding so we left that out. The pistachios would probably have been good but I left that out too...again, the cardamom was expensive enough. Maybe next time. But please try it, it's soooo good. Read more
recipe Indian Rice Pudding
Catherine Rochester, MN 03-08-2009
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Wonderful!
Rated: 5 stars out of 5

I love Indian rice pudding and given that I make so much so much rice all the time, I don't know why I didn't think of doing... this with the leftovers sooner! This is a great recipe and tastes so much like the rice pudding I get at authentic Indian restaurants (and dare I say, even better?). I like my desserts a little less sweet so it was perfect, but I did replace a little bit of the granulated sugar with brown sugar. I also added a pinch of cinnamon and nutmeg and, because I left out the pistachios, a pinch of salt to make up for the loss of nuts. (Don't simply replace the cardamum with cinnamon and nutmeg--it adds so much flavor and the dish is really just not authentic without it!) Finally, I always cook with jasmine rice so I used that instead of basmati and it was fine. The result was an aromatic, thick and creamy rice pudding--delicious! I will be using this recipe for all my leftover rice from now on.Read more