Indian Rice Pudding

1. 1

   In a large nonstick saute pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.

2. 2

   Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

3. 3

   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.

4. 4

   Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.

5. 5

   Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.

6. 6

   Serve chilled or at room temperature.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

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