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Indian Rice Pudding
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
In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil. - 2
Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes. - 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
Once mixture begins to thicken, remove from heat and stir in raisins and pistachios. - 5
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. - 6
Serve chilled or at room temperature. - 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.
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