"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rice Pudding (Indian Style) Recipe

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This recipe for Rice Pudding (Indian Style), by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lealy Murphy
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cooked long-grain rice or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup

Directions:
Directions:
In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.

Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.

Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.

Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.

Serve chilled or at room temperature.

Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and chill, it will get nice and creamy.

Number Of Servings:
Number Of Servings:
4 small

 

 

 

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