Indian rice pudding
Prep time: 5 minutes Cook time: 1 hour, 10 minutes Serves: 4
A Sac Bee reader shares this easy recipe, which she learned to make while living in India and working at the Taj Mahal.
- Ingredients:
2 cups whole milk
3 cups light cream
1/4 cup basmati rice
1/4 cup sugar
1/2 teaspoon ground cardamom
2 tablespoons sweetened coconut flakes
2 tablespoons golden raisins, garnish
2 tablespoons sliced almonds, garnish
- Instructions:
Combine the milk and light cream in a medium, heavy-bottomed saucepan and bring to a boil over very low heat. Add the rice and simmer for 1 hour or until the rice is cooked and the milk has reduced and thickened. Stir in the sugar, cardamom and coconut. Garnish with raisins and almonds. Serve warm or chilled. This pudding will keep, covered, for up to five days in the refrigerator.
Per serving: 568 cal.; 11 g pro.; 41 g carb.; 41 g fat (26 sat., 13 monounsat., 2 polyunsat.); 136 mg chol.; 139 mg sod.; 0 g fiber; 22 g sugar; 64 percent calories from fat.
Source: Sacramento Bee newspaper, 2003