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Indian Rice Pudding

Photography: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: about 1/3 cup)
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Ingredients

  • 2/3 cup uncooked basmati rice
  • 5 cups 2% reduced-fat milk
  • 1/4 cup sugar
  • 2 tablespoons flaked sweetened coconut
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons raisins

Nutrition Information

  • calories 183
  • caloriesfromfat 20 %
  • fat 4.1 g
  • satfat 2.2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 6.4 g
  • carbohydrate 31.6 g
  • fiber 0.8 g
  • cholesterol 11 mg
  • iron 0.7 mg
  • sodium 80 mg
  • calcium 191 mg

How to Make It

  1. Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.