Indian Rice Pudding



12 servings



2-1/3 cup long-grain rice
1/4 cup raisins
1 tsp. salt
1/4 cup unroasted pistachios
1/4 tsp. powdered saffron
1/4 cup blanched almonds, sliced and toasted
2 cups sugar
1-1/4 cup butter
1/4 cup unsalted cashews, toasted
2 whole cardamon seeds, shelled
1 lemon, juice of
5 whole cloves
1 cup heavy cream, whipped


Cook rice in 6 cups of boiling water with salt and saffron until half done, approximately 10 minutes. Drain. Boil the sugar with 3-3/4 cups water for one minute, stirring until sugar is dissolved.

Heat butter in bottom of heavy 4-quart Dutch oven or kettle. Add the cardamon and cloves and cook over low heat for 10 minutes. Add all but 1/2 cup of syrup; boil one minute. Add rice to mixture and cook, stirring gently, until the butter is absorbed, approximately 10 minutes. Add lemon juice, raisins, nuts. Cook over fairly high heat 5 minutes.

Lower heat; cook until rice is tender, stirring when necessary. If the rice is not quite tender when the syrup has been absorbed, add the remaining syrup and cook over low heat until the rice is dry and soft.

Remove the mixture from the heat and let stand, covered, for 10 minutes. Serve warm with whipped cream.

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