Rice Pudding

tarif detay

Rice Pudding


4 cups whole milk

2⁄3 cup basmati rice

1⁄2 cup coconut milk

1⁄3 cup sugar

1⁄4 teaspoon ground cardamom

1⁄4 teaspoon orange zest

1⁄8 teaspoon salt

1 tablespoon butter

To Garnish

Chopped roasted salted pistachios and orange zest



Mix salt, sugar, coconut milk, milk, rice, cardamom, orange zest, and salt in a large saucepan. Over medium-heat, bring the mixture to boil stirring. Keep an eye as it can boil too quickly. Reduce heat and simmer over medium-low heat while stirring until rice becomes tender and the mixture is creamy and thick, about 50 minutes. Stir in butter.

Divide pudding among four small serving dishes. You may add pistachios and orange zest. Serve warm.

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