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Nutrition Facts
Serving Size 1 (221g) Recipe makes 4 servings
Calories 445
Calories from Fat 249		(56%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 65mg		2%
Potassium 373mg		10%
Total Carbohydrate 45.4g		15%
	Dietary Fiber 3.0g	11%
	Sugars 28.2g
Protein 7.7g		15%
detailed view... how is this calculated?

Indian Rice Pudding

Recipe #130055 | 30 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Velouria
Jul 15, 2005

When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.

SERVES 4 -6 (change servings and units)

Ingredients

1 cup cooked long-grain rice or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

1
In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
2
Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
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
Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
5
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
6
Serve chilled or at room temperature.
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.

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Featured Reviews for This Recipe

From: swingcat

On Nov 11, 2009

This is SO delicious! I used craisins instead of golden raisins. Beware though, this is a VERY heavy pudding, so even though it's delicious, don't over eat! Thanks for sharing!

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From: Chef #1002329

On Oct 27, 2009

Delicious! I love the flavor of this! And it was pretty easy to make. Left out the raisins and nuts because I didn't have any and DH hates raisins. Still good! Thanks for a great recipe!

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From: petlover

On Sep 23, 2009

Wonderful-definately NOT diet food-but who care when it tastes so good. I love indian rice pudding and I never made it before-this recipe is easy ( i used basmati rice) and authentic. I made this recipe as is and I wouldnt change a thing. Thanks Velouria for the great recipe.

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From: Kater

On Oct 3, 2006

Hubby loves Indian food, and rice pudding, so he came searching here on 'Zaar for a recipe and requested I make this one. It was delicious! He loved it too! I think I got exactly 3 spoonfuls before it disappeared. I didn't follow the recipe exactly because I didn't have the exact ingredients, but here's what I did: I used whipping cream instead of heavy cream, cinnamon & nutmeg instead of cardamom (thought I had some but didn't) and regular raisins instead of goldens. No pistachios either, so I threw in a handful of pecans. In spite of all my substitutions, this was still so yummy - it thickened up nicely and the flavor was excellent. I'm going to buy some cardamom so that I can make it again!

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