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I have been on a quest to find the perfect Indian Rice Pudding, and now the search is over. This is wonderful! I followed the instructions to the letter, and just loved the contrasting flavours and textures of the cardamom, the coconut (I used freshly grated), the slivered almonds, the cinnamon and the creamy rice. We ate it warm from the oven, dribbled with additional cream as suggested, and with a scoop or two of vanilla icecream. Thank you for posting this delicious recipe.

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Daydream June 23, 2005

Wonderful flavor..I did not have cardamon in pods but rather seeds,so I used 8-10 seeds even though a pod holds many seeds. I just couldnt imagine 6 pods?? Either way I loved this recipe. My favorite rice pudding recipe now...Thank U....I did omit the nuts and went for coconut and raisans..YUMMY...

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Potluck February 16, 2009
Baked Saffron Rice Pudding