Book Club Recipe: Rice Pudding

Rice pudding is  simple to make, yet it seems like a rich treat when you serve it. And when you make it with coconut milk, cardamom and pistachios, it’s a yummy accompaniment to any book set in India or other nearby Asian locales. Here’s a recipe I recently made and shared at a neighborhood gathering.

Rice Pudding

4 to 6 servings

  • 1 cup cooked rice, long grain or basmati
  • 1 cup milk
  • ½ cup cream
  • ¾ cup coconut milk
  • ¼ cup sugar
  • ¼ teaspoon ground cardamom
  • 1/3 cup unsalted pistachios, chopped

Combine the rice and milk in a large saucepan over medium heat. Cook until mixture boils. Turn the heat to low and simmer about 5 minutes or until mixture starts to thicken.

Turn the heat to medium, add cream, coconut milk, sugar and cardamom. Continue cooking another 5 to 10 minutes, or until mixture begins to thicken again. Remove pan from heat and stir in the pistachios.

You can either pour all of the pudding into a large bowl or divide it into individual serving dishes. Cover with plastic wrap and cool at room temperature.

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