Indian Rice Pudding
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 cup cooked long-grain rice or 1 cup basmati rice
- 1 cup whole milk
- 1⁄2 cup heavy cream
- 3⁄4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1⁄4 teaspoon ground cardamom
- 1 1⁄2 ounces golden raisins, approximately 1/3 cup
- 1 1⁄2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
- In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
- Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
- Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
- Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
- Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- Serve chilled or at room temperature.
- Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
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