The Hirshon Coconut Rice Pudding with Cranberries, Raisins and Pistachios

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!

Battle on – The Generalissimo

The Hirshon Coconut Rice Pudding with Cranberries, Raisins and Pistachios

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★★★★★

5 from 1 reviews

• Total Time: 0 hours

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Ingredients

Units USM Scale 1x2x3x

• 1 cup cooked jasmine rice
• 1 cup whole milk
• Pinch salt
• 1/2 cup heavy cream
• 3/4 cup coconut milk
• 1/2 cup sugar
• 1 1/2 teaspoons rose water – Cortas brand strongly preferred buy it on Amazon
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon nutmeg
• 1/4 cup dried cranberries
• 1/4 cup golden raisins
• 1 teaspoon vanilla extract
• 1/3 cup chopped unsalted pistachios

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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.

• 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