Recipe: Indian Rice Pudding with Cardamom

INDIAN RICE PUDDING WITH CARDAMOM

2 cups whole milk
3 cups light cream
1/4 cup basmati rice
1/4 cup sugar
1/2 tsp. ground cardamom
2 tbsp. sweetened coconut flakes
TO SERVE:
2 tbsp. golden raisins
2 tbsp. sliced almonds

Combine the milk and light cream in a medium heavy-bottomed saucepan and bring to a boil over very low heat. Add the rice and simmer for 1 hour, or until the rice is cooked and the milk has reduced and thickened.

Stir in the sugar, cardamom and coconut.

The pudding will keep, covered, for up to five days in the refrigerator.

Serve warm or chilled, garnished with raisins and almonds.

Servings: 4
Source: Julie Sahni's Introduction to Indian Cooking by Julie Sahni