Rice Pudding Image 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 at your earliest convenience! 🙂 My use of vanilla, nutmeg and cardamom as a complex interplay of flavors truly completes the dish!
1 1/2 teaspoons rose water – Cortas brand strongly preferred buy it on Amazon
3/4 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/4cup dried cranberries
1/4cup golden raisins
1 teaspoon vanilla extract
1/3cup 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.
Prep Time:0 hours
Cook Time:0 hours
Nutrition
Calories:488.13 kcal
Sugar:40.25 g
Sodium:84.27 mg
Fat:27.39 g
Saturated Fat:16.76 g
Trans Fat:0.0 g
Carbohydrates:57.93 g
Fiber:2.89 g
Protein:7.09 g
Cholesterol:46.86 mg
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