Recipe by Alton Brown
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately five minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately five to ten minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the 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. Served chilled or at room temperature.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 72 Servings | ||
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Calories: 241 | ||
Calories from Fat: 180 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 21.2mg | 1 % | |
Potassium 363.7mg | 10 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 12.6g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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