INDIAN RICE PUDDING
Steps:
- In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
- Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
- Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.
INDIAN RICE PUDDING
Steps:
- 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 5 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 5 to 10 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. Serve chilled or at room temperature.
AROMATIC RICE PUDDING FROM INDIA
Provided by Amanda Hesser
Categories brunch, project, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Wash rice until the water runs clear, then drain in a sieve. Spread on a towel and use a rolling pin to break the rice into smaller pieces. You do not want a mush, or evenly sized pieces. Set aside in sieve to dry.
- Meanwhile, place milk in a large, heavy pot and bring to a boil, stirring occasionally with a wooden spoon, then lower the heat until milk is barely simmering. Add the cinnamon and cardamom. Cook 45 minutes or until the milk has reduced to about 6 cups; stir frequently to prevent sticking and to prevent a skin from forming on the surface. (If a skin does form, stir it back in.)
- Add rice and salt and continue to cook over low heat, stirring, until rice is tender, 35 to 40 minutes. As it cooks, the mixture will thicken; if the rice is not yet cooked and the mixture is very thick, add more milk.
- When rice is very soft but not mushy, add sugar and stir to dissolve. Cook 5 minutes, then taste for sweetness; add more sugar if you wish. Remove cinnamon and cardamom. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 6 grams, Sodium 192 milligrams, Sugar 25 grams
INDIAN RICE PUDDING
When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.
Provided by Velouria
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick sauté 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.
- Note: 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.
RICE PUDDING - INDIAN-STYLE
This is my Grandma's recipe for rice pudding. My family just loves this. I am sure you would love it. Serve warm.
Provided by Getha
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
- Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 52.8 g, Cholesterol 77.8 mg, Fat 30.5 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 18.3 g, Sodium 57.7 mg, Sugar 43.1 g
INDIAN RICE PUDDING
Make and share this Indian Rice Pudding recipe from Food.com.
Provided by supria puri
Categories Dessert
Time 2h5m
Yield 12-20 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot add the milk and rice.
- Heat on low until thick (1-2 hours).
- Stir every now and then.
- Add the sugar and a pinch of cardamom.
- Stir.
Nutrition Facts : Calories 198, Fat 6, SaturatedFat 3.7, Cholesterol 22.8, Sodium 80, Carbohydrate 30.7, Fiber 0.1, Sugar 16.6, Protein 5.9
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