Rice pudding is a common sight on buffets in Indian restaurants. If you’re looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.
Ingredients
- ⅓ cup basmati rice
- 2 quarts whole milk
- 1 ½ teaspoons ground cardamom, more to taste
- ¾ cup granulated sugar, more to taste
- 6 tablespoons chopped pistachios
- ½ teaspoon salt
- 1 ½ teaspoons rose water
- Nutritional Information
Nutritional analysis per serving (6 servings)
414 calories; 17 grams fat; 6 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 13 grams protein; 32 milligrams cholesterol; 334 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
- Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.
1 hour 15 minutes
Dining and Cooking