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

1. 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.
2. 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.
3. Remove from the heat, and stir in the cranberries, raisins and pistachios.