Indian Pistachio Rice Pudding with Apricots

Creamy and crunchy.  Much better than the rice pudding I grew up with!


1 cup cooked long-grain white rice

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

1/4 cup sugar

1/2 teaspoon ground cardamom

1/2 cup chopped salted pistachios (save some for garnish)

1/2 cup diced dried apricots (save some for garnish)

      The Recipe

In a large saucepan, stir together rice and milk.  Bring to a boil, turn heat to low and cook, stirring, 5 minutes or just until it starts to thicken.

Turn heat to medium and adde cream, coconut milk, sugar and cardamom.  Cook another 6 minutes, stirring, until it thickens.  Remove from heat and add pistachios and apricots.  Pour into a large glass bowl (or individual bowls) and refrigerate ten minutes, or until it sets up.  Garnish with remaining pistachios and apricots.  Best served at room temperature.  Serves 6.



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