Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.
3/4 cup basmati rice
4 cardamom pods, crushed
1/2 teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
1/4 teaspoon rose water (optional; see notes)
How to Make It
In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
Very easy to make. Nice texture that differs from other rice puddings - creamy and rich. Perfect after a curry dinner. One hint - the rice sticks together as it cools, so must be gently broken up with a fork before adding liquid ingredients. Otherwise, it's hard to chase lumps and separate them.
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