Indian Rice Pudding

1 Review
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Photography: Randy Mayor; Styling: Jan Gautro
Yield
8 servings (serving size: about 1/3 cup)
By Julie Sahni
November 2003
RECIPE BY Cooking Light

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

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

Nutritional Information

  • Calories 183
  • Caloriesfromfat 20%
  • Fat 4.1g
  • Satfat 2.2g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 6.4g
  • Carbohydrate 31.6g
  • Fiber 0.8g
  • Cholesterol 11mg
  • Iron 0.7mg
  • Sodium 80mg
  • Calcium 191mg

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.

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Ratings & Reviews

Jessnc's Review

Jessnc
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.