Indian Rice Pudding

Indian Rice Pudding Recipe
Photography: Randy Mayor; Styling: Jan Gautro
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Julie Sahni,

November 2003
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