Indian Rice Pudding With Cardamom

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  cups  whole milk
• 3  cups  light cream
• 1⁄4 cup basmati rice
• 1⁄4 cup sugar
• 1⁄2 teaspoon ground cardamom
• 2  teaspoons sweetened flaked coconut
• 2  teaspoons golden raisins
• 2  teaspoons  sliced almonds

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.