Indian Rice Pudding

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 20%
  • Fat: 4.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.4g
  • Carbohydrate: 31.6g
  • Fiber: 0.8g
  • Cholesterol: 11mg
  • Iron: 0.7mg
  • Sodium: 80mg
  • Calcium: 191mg

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

  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.
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