Indian Rice Pudding

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delicious. simple and delicious!

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I adore this one, and make it every day off with leftover rice from dinners previous. The cardamon, dried gold raisins, and pistachios go well together. The recipe is easy to make, and very amenable to alterations. I personally like dried cranberries and almonds or pecans with fresh nutmeg too, but you can do this with pretty much any dried fruit/nut/sweet-ish spice combo.

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I really like it that Alton Brown makes sure that the recipe he presents is authentic. This was deeeeelicious.

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Loved the stuff! Alton you rock! Made it with Jazmin rice because it was what I usually eat . I was really craving rice pudding and I picked this one to make. Very satisfying and comforting. The coconut background really made it for me. I definitely will be making this again and again. Good job Alton my man!

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Exactly what I was looking for, just the right spicy/sweet flavor balance and far easier than I expected it to be. Don't skip the cardamom! It's expensive, but it's what gives this recipe its unique character. My one quibble - and this is a personal preference thing - is that the stuff-to-pudding ratio as written here is a bit high. I think next time I'll use fewer pistachios and raisins, so I can enjoy more of the creamy goodness.

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Tried several different recipes. This one rocks!! I threw in a cinnamon stick at the beginning, made it extra yummy. A great way to use up leftover rice. Thanks Alton!

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My husband loved this dish. He said it actually reminded him of the food he had when he was in India. I don't know I've never been there, but this sure tasted great. The whole family loved it. Hope you enjoy!!

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Delicious and a nice change from traditional American-style. I used skim milk and light coconut milk along with the cream and it thickened nicely. Also added about a quarter teaspoon of rosewater, which complemented the cardamom very nicely. i did think it was a little too sweet - next time I'll cut the sugar in half.

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I made this for a indian night with friends and it was a hit.

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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.