Indian Style Creamy Basmati Rice Pudding
Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.
3/4 cup basmati rice
4 cardamom pods, crushed
1/2 teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
1/4 teaspoon rose water (optional; see notes)
Chopped pistachios
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In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.\
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In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
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Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
Yield: Makes 8 servings
NUTRITION PER SERVING
CALORIES 301(66% from fat); FAT 22g (sat 14g); PROTEIN 4.4g; CHOLESTEROL 57mg; SODIUM 177mg; FIBER 0.2g; CARBOHYDRATE 24g
Sunset magazine, FEBRUARY 2006