Almond Pudding

READY IN: 1hr 35mins
Recipe by breezermom

This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

Top Review by Jostlori

Wow!!! I almost didn't make this because I couldn't begin to imagine how 2 tablespoon of rice in 4 cups of milk could possibly make a pudding. How could I be so wrong??? Yes, it did take the hour (plus some!) for it to reduce, but the house smelled so comfortingly good while the milk cooked down with the cardamom. I went the pistachio route because I was almost out of almonds - glad I did because the combo of pistachios and rose water is to die for. The flavor nuance of the rose water is incredible - I don't think it should be optional. Of course, I had a bit "left over" (heh-heh!) after pouring into molds. So I ate the warm leftovers. O.M.G. Can't wait for dessert time tonight! Thanks for posting what will definitely be a regular in this home! Made for CQ4.

Ingredients Nutrition

Directions

  1. In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
  2. Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
  3. Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

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