Chilled Banana and Pistachio Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup long-grain basmati rice (preferably sweet) |
1/2 cup shelled natural pistachios |
1 tablespoon unsalted butter |
1 teaspoon ground cardamom |
1/4 teaspoon cinnamon |
1/4 teaspoon freshly grated nutmeg |
3/4 cup sugar |
3 cups whole milk |
2 cups heavy cream |
2 bananas, cut into 1/4-inch dice |
garnish: about 1/4 cup shelled natural pistachios |
accompaniment: melon compote |
Directions:
1. In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
2. In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
3. In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
4. Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
5. Garnish pudding with pistachios and serve with compote.
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