Rice Pudding With Cardamom And Pistachios
makes 6 servings
Inspired by recipes from India, Southeast Asia and the Middle East, this rice pudding starts with a liquid mixture that needs to set overnight in the refrigerator.
Read more about this recipe at the Washington Post.
2 1/2 cups whole or 2 percent milk
1 3/4 cups unsweetened coconut milk
5 cardamom pods, slightly crushed
5 whole cloves
1 to 2 small lemons, finely grated (zest only)
1/4 cup sugar
1 pinch salt
2 cups arborio rice, cooked
1/4 cup light or dark raisins, soaked in rum and lemon juice (optional)
1/4 cup pistachios, for garnish (optional)
prep: 10 minutes
total: 1 hour 10 minutes, plus overnight to chill
saucepan
refrigerator storage container
strainer
1. Combine the milks, cardamom pods, cloves and lemon zest in a medium saucepan. Bring just to a rapid boil over medium-high heat, then transfer the mixture to a container and let cool, about 40 minutes. Cover and refrigerate for several hours or overnight.
2. Strain the milk mixture into a medium saucepan, discarding the solids. Add the sugar, salt and rice, stirring to combine. Bring to a boil over medium-high heat just until bubbles form around the edges of the pan, then reduce the heat to low and cook for 40 minutes to 1 hour, stirring often, until the mixture is thick. (After 30 minutes, add the raisins, if desired.) Serve warm or cold, sprinkled with pistachios, if desired.
