Chilled Banana and Pistachio Rice Pudding

1. 1

   In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.

2. 2

   Rinse rice under cold water and drain.

3. 3

   In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve.

4. 4

   Rinse pistachios under cold water and pat dry.

5. 5

   Rub off pistachio skins and chop pistachios coarse.

6. 6

   In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute.

7. 7

   Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.

8. 8

   Cool pudding and transfer to a serving dish.

9. 9

   Stir in pistachios and bananas.

10. 10

    Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.

11. 11

    Garnish pudding with pistachios and serve with compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.