Indian Rice Pudding

Monday, February 25, 2013

Lately it seems like it takes all my effort just to be able to pull together an easy-to-fix dinner each night, let alone trying a new recipe and actually taking pictures of it.  Couple that with my effort to cut refined sugar out of my diet and this poor blog is getting more neglected by the week.   This recipe is one that I've had in the files for a couple of years now and one that I've been making more often now that we're trying to eat more simply. We use brown rice and coconut sugar in place of refined sugar and serve it with some fresh berries for a dessert that's wholesome and delicious!   Rice pudding looks humble, but with its subtle coconut flavor and creamy texture it's one the kids love too.  I usually make a double or triple batch and put some in their lunches for a special treat! 

Picture shown using brown rice and coconut sugar, so it's darker than it would be if you used white rice and white sugar. 
Click here for printable recipe

Posted by Lara.

The ingredients:
1 cup cooked long grain or basmati rice (brown or white rice is fine)

1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar (it was good with coconut sugar as well)

1/4 tsp. cinnamon
1/3 cup golden raisins (optional)
1/3 cup unsalted pistachios, chopped (optional)

Directions: 
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cinnamon and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cinnamon from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios (if using).
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding, to prevent a film from forming on the surface of the pudding (we skipped the plastic wrap and didn't have any issues).
Serve chilled or at room temperature.

Enjoy! 

Recipe Adapted from:  Food Network

3 comments:

karen February 25, 2013 at 2:02 PM  

looks delicious thanks for all your posts. love them!

teresa February 25, 2013 at 4:39 PM  

this looks ah-mazing!! so creamy!

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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