Ingredients
- 1/4 cup basmati rice
- 6 cups whole milk
- 1/3 cup sugar
- 1/4 teaspoon cardamom
- 3 tablespoons coconut flakes
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
Directions
Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.
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By Shlomo Dovid
Chicago
on October 06, 2009
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I'd substitute coconut milk for the milk for a fuller coconut taste. Love the cardamon!
By rebeccabbrown_1...
Las Vegas , NV
on June 28, 2009
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This pudding turned out really well. I added just a little more rice to mine (about 1/3 of a cup. It has great texture and a light, sweet flavor.
By jeeperscreepers...
Fresno, CA
on July 08, 2006
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We really liked this recipe. The coconut is a nice addition.
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