Ingredients


  • 1 cup cooked long-grain rice or basmati rice
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup coconut milk
  • 2 ounces sugar, approximately 1/4 cup
  • 1/4 teaspoon ground cardamom
  • 1 1/2 ounces golden raisins, approximately 1/3 cup
  • 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions


  1. 1

    In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
  2. 2

    Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
  3. 3

    Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
  4. 4

    Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
  5. 5

    Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
  6. 6

    Serve chilled or at room temperature.
  7. 7

    Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.