Ingredients:
1 cup cooked long-grain rice or 1 cup basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions:
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.
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.
Servings: 4-6
Time preparation: 5 min.
Time total: 30 min.