ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Basmati Rice Pudding

Monica Buck
Yield Makes 8 servings
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.

Ingredients

  • 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)
  • Chopped pistachios

Nutrition Information

  • calories 301
  • caloriesfromfat 66 %
  • protein 4.4 g
  • fat 22 g
  • satfat 14 g
  • carbohydrate 24 g
  • fiber 0.2 g
  • sodium 177 mg
  • cholesterol 57 mg

How to Make It

  1. 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.

  2. In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.

  3. 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.