Indian Rice Pudding

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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.

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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!

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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.

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I had a cup of left over white rice from some red beans n rice a couple days ago. I knew I wanted to make a rice pudding and lately Altons' recipies have been really great so I thought I'd give it a try.

The rice pudding turned out great! I used the bones of the recipie and made some of my own modifications and was plesantly surprised. Cooking it on the stove only took me about twelve minutes which was another pleasant surprize. I cut out the coconut milk and pistachios as I didn't have any and substituted the cardamom for the traditional cinnamon - about two tablespoons. I only had 2% milk but that worked fine with the heavy cream. I also added about a tablespoon and a half more sugar and a pinch of salt to bring out the flavors. Other than that I followed the recipie to the T and it was quick - easy - and delicious! Thank you again Alton for another great recipie! :

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Easy and delicious! I am going to be making this quite often. I put regular raisins but didn't put any nuts. Sometimes, I may not put any raisins in because my daughter is not a fan. I used to work at a place that was near a really awesome Indian restaurant. They had a buffet to die for (and I'm NOT a buffet fan and they almost always had the best rice pudding for dessert. I don't work there and never get a chance to go to that particular restaurant and I've so been missing the rice pudding. Thanks Alton! Now I can have it whenever I"d like.

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Alton Brown is one of my favorites, and this rice pudding is one of the reasons. It's terrific! Made my second batch today - put in a little more sugar than called for, used currants with the raisins and used almonds 'cause that's all that was in the pantry. (My wife ate the pistachios. Turned out wonderful. I recommend this recipe, and almost anything Alton conjures up.

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This was the first rice pudding I ever made, quite a few years ago. Since then I've tried several others, all of them good, but I've come back to this one again and again. It's the best! So very thick and creamy, and I love the cardamom and coconut combination.

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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.