Monica Buck
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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

belzedet's Review

March 05, 2009
Very easy to make. Nice texture that differs from other rice puddings - creamy and rich. Perfect after a curry dinner. One hint - the rice sticks together as it cools, so must be gently broken up with a fork before adding liquid ingredients. Otherwise, it's hard to chase lumps and separate them.