Indian Rice Pudding

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I made a colossal error (my own error in making this and thinking I could double the whole recipe but not considering the fact that it would be way too much liquid for only an extra cup of rice! It wouldn't thicken & I ended up ladling out probably 1 full cup of liquid to try to get it to a better consistency. Lesson learned, I would love to try it again the 'right' way! Once I got it down to a better consistency, it was definitely quite tasty.

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Delicious, nutritious and easy to make. I think next time I'll use 1% milk and half n half, because I like lighter desserts, but as is, this pudding puts plain ole puddings to shame.

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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.

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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!

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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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I added 1/2 cup of precooked sweet potato- not yams. I did not add nuts. I used 1/2, 1/2 low fat rather than cream.

I've never made rice pudding before but will again. Had 7 grams of fat.

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Fantastic- I do use cinnamon and cashews instead of cardamon and pistachios. But it has amazing flavor, and it is super easy to make-- you do have to watch the cream mixture- it will burn.

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I LOVE this pudding! It is SO easy to make, yet different from your ordinary pudding when you feel like something a little exotic. I use lowfat milk (which is what I have at home and subsitute the heavy cream for milk, and it still comes out perfectly delicious. What's great about it too is that you can adjust the liquid and dry ingredients to your liking depending on how thick you like your pudding. You really can't go wrong. This is my second time making it and I plan to make it again and again.

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We used cinnamon instead of cardamom and omitted the pistachios and raisins for the kids. It was perfectly creamy and delicious and well-received by the whole family! Loved the mild coconutty flavor!

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Absolutely delicious!!! I am a tapioca pudding lover & have never cared for rice pudding until I tried this recipe. Very simple yet exotic. I will make this again & again.