Coconut Scented Rice Pudding

Rice pudding prepared with milk is more common in Bengal, but this coconut milk version, which is quicker to make, has a fragrant, sweet aroma. Since coconut has an affinity with fish, I often serve this dish after a seafood meal. Try as is, or arrange slices of fresh ripe papayas, bananas, or mangoes around the pudding.

This dessert is best enjoyed soon after it is made. If allowed to sit for several hours, it will become dry. If that happens, add a little milk (or coconut milk), reheat, and serve.

Ingredients

3/4 cup Basmati or other fine long grain rice
1 1/2 cup water
2 Tbs. raisins (preferably golden)
2 Tbs. toasted cashews or slivered almonds
1 tsp. ground cardamom
1/4 cup plus 1 Tbs. sugar
1 1/4 cups fresh or unsweetened canned coconut milk, stirred until evenly mixed

Note: You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup whole or 2% low fat milk
Garnish: chopped raw pistachios

Method

Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and rice is tender, 20 or so minutes. Add raisins, cashews, and cardamom. Dissolve sugar in the coconut milk and stir into the rice mixture gently, so as not to break the rice kernels. Raise heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes. Remove from
heat. Let cool slightly. Garnish with pistachios and serve. 6 servings.