Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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

Julie Sahni
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

183 calories; calories from fat 20%; fat 4.1g; saturated fat 2.2g; mono fat 1.3g; poly fat 0.3g; protein 6.4g; carbohydrates 31.6g; fiber 0.8g; cholesterol 11mg; iron 0.7mg; sodium 80mg; calcium 191mg.
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