INDIAN RICE PUDDING
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.
Provided by Velouria
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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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Billal B boss
[email protected]Meh. This rice pudding was just okay. The texture was a bit too mushy for my taste and the flavor was a bit too sweet. I think I would have enjoyed it more if the rice had been cooked a little less and if there had been less jaggery in the recipe.
Mariyam Riaz
[email protected]Wow, what a delicious and comforting dish! The rice was cooked perfectly and the coconut milk and jaggery gave it a rich, creamy sweetness. I especially loved the addition of nuts and raisins, which added a nice textural contrast. This rice pudding i
Prince Ade
[email protected]Not bad! This rice pudding had a nice, subtle sweetness and a creamy texture. The cardamom gave it a pleasant floral aroma. I found the recipe to be a bit bland, so I added some extra jaggery and a pinch of salt to taste. Overall, it was a satisfying
Mehtab Rajpoot
[email protected]This Indian rice pudding was a delightful treat! The combination of creamy coconut milk, fragrant cardamom, and sweet jaggery was simply irresistible. I loved the textural contrast between the soft, sticky rice and the crunchy nuts. I followed the re