The consistency of the pudding was perfect but I felt that the cardamom was overwhelming. I added a bit more sugar to the dish to sweeten it up a bit more.
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
More From Cooking Light
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
- 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.
Indian Rice Pudding Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Indian
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- OCCASION: Autumn, Winter, Christmas, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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