Rice Pudding With Pistachios Food

PISTACHIO RICE PUDDING

Steps:

• In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
• Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
• Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
• Stir in zest & cream, if using it.
• Garnish with pistachios & the remaining apricots, & serve warm or cold.
• If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Steps:

• Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
• Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)

Steps:

• Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
• Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
• Just before serving, spoon into goblets and sprinkle with pistachios.

CARDAMOM RICE PUDDING WITH PISTACHIOS AND ROSE WATER

Steps:

• Put the whole milk, cream, vanilla bean pod and seeds and cardamom in a medium saucepan and place over high heat. As soon as the mix is about to boil, remove from the heat, allow to cool down, and leave in the frifge to infuse overnights or at least a couple of hours.
• To prepare the syrup, stir together the honey, rose water and water until the honey dissolves. Set aside.
• Add the rice to the pan with the infused milk and cream, bring to a boil, and simmer over medium heat, stirring all the time, for 20 minutes. The rice should be cooked through but still retain a bite and the pudding should be thick. You will need to add a little bit of water, up to 3.5 tablespoons, toward the end of the cooking time if the pudding becomes too thick before the rice is done.
• Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a pinch of salt. You can chill the mix now and reheat in a microwave later or serve immediately in little flat bowls, sprinkle with pistachios and rose petals, and drizzle with the syrup.

RICE PUDDING WITH PISTACHIOS

Steps:

• 1. In a medium saucepan, melt the butter over low heat. Stir in the cardamom, cinnamon, nutmeg and sugar and cook for 1 minute, stirring constantly. 2. Stir in the rice, milk and cream. Bring the mixture to a simmer over high heat, then reduce the heat to maintain a simmer. Cook the rice, uncovered, until very tender, stirring occasionally, 20 to 25 minutes. 3. Remove from the heat and set the pan aside, uncovered, until the rice cools to room temperature, about 30 minutes to 1 hour. (The pudding will be very soupy at first, but will thicken as the rice continues to absorb the liquid as it cools in the pan.) When the rice is almost cooled, peel and dice the banana. 4. Stir in the pistachios and banana, then cover and refrigerate the pudding until well chilled. Garnish with extra pistachios if desired. This makes about 3 cups rice pudding.