Indian Rice Pudding With Cardamom |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99. Ingredients:
2 cups whole milk |
3 cups light cream |
1/4 cup basmati rice |
1/4 cup sugar |
1/2 teaspoon ground cardamom |
2 teaspoons sweetened flaked coconut |
2 teaspoons golden raisins |
2 teaspoons sliced almonds |
Directions:
1. Bring milk& cream to boil over low heat.
2. Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
3. Stir in sugar, cardamom& coconut.
4. (Will keep 5 days in refrigerator).
5. Serve warm or cold, garnished w/raisins& almonds.
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