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Indian Cardamon Rice Pudding
2 cups whole milk
3 cups light cream
1/4 cup basmati rice
1/4 cup sugar
1/2 tsp. ground cardamom
2 tbsps. sweetened coconut flakes
2 tbsps. golden raisins
2 tbsps. sliced almonds
Combine the milk and light cream in a medium heavy-bottomed saucepan and bring to a boil over very low heat. Add the rice and simmer for 1 hour, or until the rice is cooked and the milk has reduced and thickened.
Stir in the sugar, cardamom and coconut. The pudding will keep, covered, for up to five days in the refrigerator.
Serve warm or chilled, garnished with raisins and almonds.
Serves 4.
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Indian Cardamon Rice Pudding
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Category: Recipes
Prep Time: Cook Time: Total Time:
Indian Cardamon Rice Pudding
2 cups whole milk
3 cups light cream
1/4 cup basmati rice
1/4 cup sugar
1/2 tsp. ground cardamom
2 tbsps. sweetened coconut flakes
2 tbsps. golden raisins
2 tbsps. sliced almonds
Combine the milk and light cream in a medium heavy-bottomed saucepan and bring to a boil over very low heat. Add the rice and simmer for 1 hour, or until the rice is cooked and the milk has reduced and thickened.
Stir in the sugar, cardamom and coconut. The pudding will keep, covered, for up to five days in the refrigerator.
Serve warm or chilled, garnished with raisins and almonds.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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