Photography: Randy Mayor; Styling: Jan Gautro
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.

How to Make It

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.

Ratings & Reviews

Jessnc's Review

April 13, 2009
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.