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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:
1hr 15mins
Serves:
Units:

ingredients

directions

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

@tgobbi
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@tgobbi
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"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."
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  1. ms tree
    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.
    Reply
  2. Rita1652
    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!
    Reply
  3. tgobbi
    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.
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