- 4
Ingredients
- 1 cup leftover cooked long grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces white granulated sugar (approximately 1/4 cup)
- 1/4 teaspoon ground cardamom
- 1/3 cup golden raisins
- 1/3 cup chopped unsalted pistachios, approximately 1/3 cup
Preparation
Step 1
In a large nonstick saute or sauce pan over medium heat, combine the cooked rice and milk. Heat until it begins to boil. Decrease the heat and simmer until the mixture begins to thicken, stirring frequently, about 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. Whisk continuously to make sure the doesn't get clumpy. Once the mixture starts 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.
Servings: 4.