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
1 cup cooked jasmine rice
1 cup whole milk
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
In a large nonstick saute 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.