November 13: National Indian Pudding Day

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Title: Indian Rice Pudding
Categories: Puddings, Desserts, Rice, Dairy, Nuts
Yield: 4 servings

1 c Cooked long grain or basmati
- rice
1 c Whole milk
1/2 c Heavy cream
3/4 c Coconut milk
2 oz Sugar; approx 1/4 cup
1/4 ts Ground cardamom
1 1/2 oz Sultanas; (golden raisins)
- approximately 1/3 cup
1 1/2 oz Chopped unsalted pistachios;
- approximately 1/3 cup

Recipe courtesy of Alton Brown

In a large nonstick saute pan over medium heat, combine
the cooked rice and milk. Heat until the mixture begins
to boil. Decrease the heat to low and cook at a simmer
until the mixture begins to thicken, stirring
frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream,
coconut milk, sugar, and cardamom and continue to cook
until the mixture just begins to thicken again,
approximately 5 to 10 minutes. Use a whisk to help
prevent the cardamom from clumping. Once the mixture
just begins to thicken, remove from the heat and stir in
the 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.

Yield: 4 servings

RECIPE FROM: https://www.foodnetwork.com

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