Indian Rice Pudding
Show: Good Eats
Episode: Puddin' Head Blues
Rate This RecipeRead users' reviews (71)
- Recipe categories: Rice, Raisins, Dairy,
- recipe
- ratings & reviews(71)
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Average Rating:
Total Reviews: 71
Showing 61-70 of 71
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By Ms_Betty
Yorktown, VA
on May 25, 2006
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Best Rice Pudding I've ever had (warm or cold. Easiest recipe, clearest directions. Based on one of the reviews, and being a cardamom lover, I doubled the amount AND let 6 cardamom pods steep in the milk & rice during the first step or the recipe. Heavenly! Even more comforting with whipped cream on top!!! Love it, Alton!
By Backdoc
Los Angeles, CA
on April 17, 2006
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I made it for an Indian themed dinner for friends and got RAVES for it.
I highly recommend it.
By mogel64_5134064
wlkes barre, PA
on March 05, 2006
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It was good, tasty but, not the best rice pudding.
By sjkeeshan_4984822
Leesville, SC
on February 11, 2006
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This rice pudding works especially well with leftover white rice (like chinese take-out. I also add one tablespoon orange flower water to make it a little more exotic.
It only takes a few minutes and always gets raves from family and friends.
By sharonmlee_432561
Highlands Ranch, CO
on December 03, 2005
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I have tried many Indian Rice Pudding recepies and have been frustrated that it does not turn out as good as what I have tried in the resturants. This recipe is the closest that I have had and my family loves it.
By m_weinberg_1072482
Southlake, TX
on July 30, 2005
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If you like Rice Pudding, this is a winner!
By ellifitz_2654621
new york, NY
on June 10, 2005
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I've had this in Indian restaurants and loved it. I could never find the recipe, though. I tried this one and it was great! Even better than the restaurants.
By suttonh_2659566
Farmville, VA
on May 12, 2005
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I often miss when trying to cook Indian- and was surprised to be on the mark with this recipe (OK, my notion of "Indian" cooking, fair enough This as wonderful as it is easy. Few thoughts: it is a bit rich for my tastes - I think this feeds at least six - it is the gelato of rice puddings - I would be curious how it would be with the heavy cream dialed back. If you use pre-ground cardamom, you may want to increase the cardomom by a pinch or two.
By blammers_1506976
Cedar Rapids, IA
on December 20, 2004
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After trying my hand at rice pudding a few times (and not understanding the process of how it gets thick this recipe was a hit. Not only was the final product as tasty as advertised, but the cooking process was very strait forward. While we were out of cardamom, I substituted an equal ammount of sweet curry, and topped with a sprinkle of cinnamon. The taste was amazing - however, the curry gave the pudding an off greenish/yellow color that seemed off. (I served it under the glow of Christmas lights, so no one noticed. This followed a version of a Thai Tom Kha soup that I love to cook, and it was a supurb finish to that dish - creamy, cool, with some nice complimentary flavors.
By tkislan_1598064
valley village, CA
on December 04, 2004
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This recipe only took me 1hr. from start to finish. Although I didn't add the raisins, I just don't like raisins, the cardamom and pistachios still gave it a sophisticated taste. I also ground most of the pistachios and chopped the rest.Everyone loved it. For something impressive quick and easy, this is it. I liked it better warm than chilled.