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.
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.