Indian Rice Pudding With Cardamom and Rose Water

VegSocialWorker's Note:

from Robin Robertson's 'Rice & Spice'

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3 cups cooked basmati rice
• 1 ½ cups vanilla soymilk
• 1 ½ cups unsweetened coconut milk
• ½ cup sugar
• ¼ teaspoon ground cardamom
• 1 pinch salt
• 2 teaspoons rose water
• ¼ cup slivered almond
• 1 tablespoon cornstarch dissolved in 1 tbsp water

Directions:

1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
3. Stir, then taste and adjust seasoning in necessary.
4. Serve warm or refrigerate and serve cold.

Reviews

[Chef #1257866]

This was delicious! I will be making it again. I wasn't too crazy about the texture of basmati as a rice pudding so I'll cheat and use jasmine next time.

[Mia in Germany]

Wonderful dairy free version of this pudding! Made it with rice milk, rice syrup and arrowroot starch. Delicious - will make this again! Thanks for posting :) Made for India - More Than Just Curries March 2010.