Indian Rice Pudding
This is so good!"I used vanilla almond milk and a cashew/almond cream replacement (found this with the shelf-stable soy and almond milk) to make this vegan (If you can't find the cream you could probably cook the rice/almond milk mixture down until it was thicker). I added some chopped dry roasted cashews. And rather than stir the pistachios into the kheer, I coursely ground them and sprinkle them on top when I served it for a nice presentation and as well as burst of flavor." - Papparocket
Yield: 0 Ready in 30 minutes
favorite of 294 people 169 people want to try
Indian Rice Pudding Preparation
In a large nonstick saute pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.
The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
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