Indian Rice Pudding With Cardamom

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99.

Ingredients Nutrition

Directions

  1. Bring milk& cream to boil over low heat.
  2. Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
  3. Stir in sugar, cardamom& coconut.
  4. (Will keep 5 days in refrigerator).
  5. Serve warm or cold, garnished w/raisins& almonds.

Reviews

(2)
Most Helpful

This didn't work for me. 1/4 cups of basmati rice is not enough for 5 cups of liquid. I could drink it through a straw. Nice flavor though.

ms tree December 02, 2003

I`m typing here and eating this delish Rice pudding. It`s just so rich and creamy. Total comfort food! Eating it hot. Made it in my slow cooker. Doubled the raisins, and cardamom, skipped the coconut, put in 1 vanilla bean and some cinnamon. Added all at one time and cooked in the slow cooker for 3 hours.SOOOOOOOOOOOOO GOOOOOOOOD!

Rita~ August 29, 2003

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