CARDAMOM KHEER
This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.
Provided by Meera Sodha
Categories Diwali Dessert Rice Pistachio Cardamom Cinnamon Milk/Cream Soy Free Peanut Free Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
- Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
CARDAMOM CRANBERRY RICE PUDDING
Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat.
Provided by Annacia
Categories Dessert
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
- Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
- Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
Nutrition Facts : Calories 176.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 92, Carbohydrate 37, Fiber 1, Sugar 8.2, Protein 5.8
BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP
Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep
Provided by Diana Henry
Categories Dessert
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
- Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
- Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CARDAMOM RICE PUDDING (PAYASAM)
Provided by Maya Kaimal
Categories Milk/Cream Dairy Rice Dessert Vegetarian Raisin Almond Simmer Cardamom Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
- Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
- Stir almond mixture into rice pudding and serve warm.
CREAMY CRANBERRY RICE PUDDING
A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time.
Provided by Outta Here
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
- Over low heat, stir about 2 minutes, until gelatin dissolves.
- In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
- Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
- Fold in thawed whipped topping.
- Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.
CRANBERRY ORANGE RICE PUDDING
A yummy little dessert, just right for this time of year. You'll enjoy the looks, the taste, and the ease of preparation of this dish. I don't remember where I got this recipe.
Provided by Lorraine of AZ
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
- Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
- Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
- Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
- NOTE: You can also use the rice from Chinese take-out in this recipe!
Nutrition Facts : Calories 299.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 29.4, Sodium 142.9, Carbohydrate 49.1, Fiber 1.2, Sugar 18.7, Protein 8.7
CREAMY RICE PUDDING WITH CARDAMOM
Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
- Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
- Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
- Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
- Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8
CREAMY CARDAMOM RICE PUDDING (VEGAN)
Make and share this Creamy Cardamom Rice Pudding (Vegan) recipe from Food.com.
Provided by VegSocialWorker
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
- Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
- Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Nutrition Facts : Calories 157.6, Fat 4.4, SaturatedFat 0.4, Sodium 129.5, Carbohydrate 28.2, Fiber 1.8, Sugar 17.1, Protein 2.8
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5/5 (9)Total Time 45 minsCategory Dessert
- Put the milk and cream, rice, sugar, cardamom and vanilla seeds to a simmer. Turn down the heat and cook, uncovered, for about 40-45 minutes until thickened. Stir often, and pay more attention after about 30 minutes, when it starts to thicken. You don't want it to scorch on the bottom or sides of the pan. The pudding is done when the rice is plump and tender, and the custard has thickened somewhat. Note: the rice pudding will thicken further as it chills.
- Pour the pudding into individual bowls or glasses. Let cool, then chill in the refrigerator until ready to serve. You can also serve warm, if you prefer. Serve topped with cranberry sauce.
- To make the cranberry sauce put the cranberries, sugar, and a splash of water in a saucepan and bring to a simmer, stirring constantly to dissolve the sugar.
- Boil, stirring often, for about 5 or so minutes, until the berries burst and the sauce is glossy. You can serve this warm or chilled, on top of the pudding.
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- Add milk, rice, cardamom, ginger, cinnamon, salt, vanilla extract, and brown sugar to a large saucepan over medium-high heat. Bring to a boil, then reduce heat. Simmer the mixture gently, stirring often, until rice is tender and mixture has thickened, about 20-25 minutes.
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- In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
- Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
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