Indian Rice Pudding – a delicious recipe with basmati rice, milk, heavy cream, coconut milk, sugar, ground cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
2
Heat until the mixture begins to boil.
3
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
4
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.
5
Use a whisk to help prevent the cardamom from clumping.
6
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
7
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
8
Serve chilled or at room temperature.
389
kcal
Calories
14
g
Fat
57
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup cooked long grain or basmati rice, 1 cup whole milk, 1/2 cup heavy cream, 3/4 cup coconut milk, and more.
Yes, Indian Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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