Indian Rice Pudding

Name: Indian Rice Pudding
Yield: 8 servings (serving size: about 1/3 cup)
Ingredients: ⅔ cup uncooked basmati rice; 5 cups 2% reduced-fat milk; ¼ cup sugar; 2 tablespoons flaked sweetened coconut; ½ teaspoon ground cardamom; 2 tablespoons sliced almonds, toasted; 2 tablespoons raisins

1 Rating
1 Review

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

By Julie Sahni

Recipe by Cooking Light November 2003

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Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

⅔ cup uncooked basmati rice
5 cups 2% reduced-fat milk
¼ cup sugar
2 tablespoons flaked sweetened coconut
½ teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Directions

Step 1

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

Per Serving:

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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Indian Rice Pudding

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Indian Rice Pudding

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Indian Rice Pudding

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Indian Rice Pudding