By Velouria on July 15, 2005
Photo by bonitabanana
Photo by bonitabanana
"When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great."
Serving Size: 1 (139 g)
Servings Per Recipe: 4
"Delicious! I made it a little lighter by using 1% milk, and half n half instead of heavy cream. Also used Splenda instead of sugar. It was wonderful. Will definitely make this again. Thank you for posting."
"I have had this recipe saved for a long long time, but I have never made it because my mother had it ingrained into my mind that rice puddings were just 'no good'. Well, one day I overcame this negative view and decided to try this, and to my amazement it tasted almost exactly the same as the vermicelli puddings that the indians in our community used to make on the morning of Eid!! I was astonished and delighted because I have been craving for some ever since we moved. Now next time I will just substitute the rice with vermicelli! Also, I put in dates and substituted the sugar with brown sugar and added flaked almonds instead of pistachios. This was soooo delicious and I have made it 2 times already in just these first 4 days of Ramadhan!!"
"Went great with our Indian themed meal."
"This was very good and easy."
"It was too "coconuty" for me. I never taste a hint of that when I order this dessert at the Indian Restaurants. Definitely next time I'll leave out the coconut and just add it sparingly at the end if I feel it needs it."
"This is SO delicious! I used craisins instead of golden raisins. Beware though, this is a VERY heavy pudding, so even though it's delicious, don't over eat! Thanks for sharing!"
"Delicious! I love the flavor of this! And it was pretty easy to make. Left out the raisins and nuts because I didn't have any and DH hates raisins. Still good! Thanks for a great recipe!"
"Wonderful-definately NOT diet food-but who care when it tastes so good. I love indian rice pudding and I never made it before-this recipe is easy ( i used basmati rice) and authentic. I made this recipe as is and I wouldnt change a thing. Thanks Velouria for the great recipe."
"This was great! This is a good recipe if you want to use up some leftover rice. I didn't have any nuts on hand and it still turned out good. Next time I think I will try putting some cinnamon in it."
"Wonderful !! This recipe was made for the desert portion of an Indian meal planned for Father's Day, tomorrow. Hope I can stay away from it until then. I doubled the recipe except for the sugar and cardamom. Wish I had doubled the cardamom also. Think I will sprinkle a bit on the top before serving. Didn't have pistachios so just left nuts our completely."
"This was sooooo good I could not stop eating it. I had to make some substitutions though: I had a large can of coconut cream that I used for the heavy cream and coconut milk. I also used sliced almonds instead of pistachios. I added some cinnamon and nutmeg along with the cardamom and double the recipe. I will be making this for many years to come. I think next time I will decrease the sugar a bit but it really was amazing as is."
"Wow!! Absolutely aromatic and flavorable. The cardamom is truely the key too it's rich, exotic taste. I have managed to make this dish twice this week already, just because the first batch went in less than an hour. I admit, I did alter slightly, only because my pantry was void of some ingedients. For instance, instead of the golden raisins, I chopped up some sun dried mango pieces and added it in as a substitute. Another ingredient I had too replace, was the pistachios. I used cashews instead. Everything else was accounted for and I followed the recipe to a tee. The results? A big hit. Thanks for the great recipe."
"We love rice puddings from all over the world--Thai, Indonesian, and now Indian!! I have not had this in a restaurant but can't imagine it would be any better. I don't think the cardamom is optional as it is what gives it a distinctly Indian flavor. I couldn't find unsalted pistacios so I used salted and it was NOT too saltly. What a fun recipe. Thanks Velouria"
"My boyfriend is celiac, so rice dishes are a staple! We love Indian food, and this recipe is the closest i have found to the real thing without all the hassle! i add some sliced almonds and shredded cocnut for added taste. Excellent"
"Very nice!! I love Kheer and this was very much enjoyed. I am used to having almonds in mine so I added those also, its great. Thank you for posting!"
"This is very nice.I havent tasted this before .This is really very good .Thanks for the recipe"
"I made yhis pudding for a large dinner party. I varied the recipe slightly. I used cashews insted of pistachios and added nutmeg ontop. It was wonderful. Everyone who tried it loved it."
"This was great! I followed the recipe exactly except I omitted the raisins and nuts as that is not traditional in Indian rice pudding, but it was terrific thanks!"
"Best rice pudding I've had yet. I used skim milk, half and half and pecans, but it still turned out tasty! Loved it!"