Sweet Rice Pudding
- Ready In:
- 2hrs 13mins
- Ingredients:
- 7
- Yields:
-
6-8 Bowls
- Serves:
- 6-8
ingredients
- 1⁄2 cup basmati rice
- 5 cups whole milk
- 1 cup granulated sugar
- 1 teaspoon freshly ground cardamom
- 2 tablespoons unsalted shelled pistachios
- 3 tablespoons dark raisins
- 1⁄4 cup blanched slivered almond (optional)
directions
- Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
- Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
- Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
- Drain the rice and set aside.
- Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
- Add the drained rice. Return it to a boil. This will take 1-2 minutes.
- Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
- If the rice sticks, lower the heat.
- After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
- Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
- When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.
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Reviews
-
Must say that this is one of the tastiest rice puddings I've ever made, but then I don't usually put this much preparation into making pudding, either! We thoroughly enjoyed the raisins & pistachios in this (actually used a rounded tablespoon of those nuts)! Thanks for sharing this recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]