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Indian-Style Rice Pudding
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Indian-Style Rice Pudding

 

  • 1/2 c. brown basmati or brown jasmine rice
  • 2 c. cold water
  • 3 c. light coconut milk
  • 6 saffron threads, (opt.)
  • 3 tbsp. honey or other sweetening
  • 2 tbsp. golden raisins
  • 2 tbsp. roasted cashews, or blanched almonds, chopped
  • 1/2 tsp. vanilla
  • 1/8 tsp. ground cardamom

 

  1. Rinse rice well in a sieve under cold running water and transfer to a bowl. Add 2 cups cold water and let stand for 1 hour; drain and set rice aside.
  2. In a heavy saucepan, bring milk to a simmer over medium heat. Transfer 2 tablespoons of heated milk to a cup; add saffron to hot milk and let stand.
  3. Add rice to saucepan; cook, stirring frequently until rice is tender. (This will take about 30 minutes or more.)
  4. Add honey and continue to simmer 15 minutes more until mixture is thickened to a loose pudding.
  5. Stir in raisins, nuts, saffron, vanilla and cardamom; simmer for 2 minutes. Serve warm.

NOTE: Pudding will thicken as it cools, If necessary thin with additional milk. Serves 4.