Rice Pudding Imge Used Under Creative Commons License From Pinterest.com
Citizens – rice pudding is one of my all-time favorite desserts and I believe you will find favor with my recipe, which is closely related to the Indian rice pudding known as Kheer.
I prefer an east/west hybrid version using both milk, cream and coconut milk plus rose water, red dried cranberries, golden raisins and green pistachios!
Truly a jewel-like, colorful and delicious dessert that I hope you will try, my Citizens! 🙂 My use of vanilla, nutmeg and cardamom as a complex interplay of flavors truly completes the dish!
Battle on – The Generalissimo
The Hirshon Coconut Rice Pudding with Cranberries, Raisins and Pistachios
Ingredients
- 1 cup cooked jasmine rice
- 1 cup whole milk
- Pinch salt
- ½ cup heavy cream
- ¾ cup coconut milk
- ½ cup sugar
- 1 ½ teaspoons rose water - Cortas brand strongly preferred buy it on Amazon
- ¾ teaspoon ground cardamom
- ½ teaspoon nutmeg
- ¼ cup dried cranberries
- ¼ cup golden raisins
- 1 teaspoon vanilla extract
- ⅓ cup chopped unsalted pistachios
Instructions
- In a large nonstick sauté pan over medium heat, combine the cooked rice, milk and a pinch of salt. Heat until the mixture begins to boil. Decrease the heat to low and simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add the heavy cream, coconut milk, sugar, rose water, vanilla extract, cardamom and nutmeg. Cook until the mixture thickens again, approximately 5 minutes.
- Remove from the heat, and stir in the cranberries, raisins and pistachios.
Recipe Copyright The Food Dictator Website, All Rights Reserved
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