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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil. | 2. Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes. | 3. Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping. | 4. Once mixture begins to thicken, remove from heat and stir in raisins and pistachios. | 5. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. | 6. Serve chilled or at room temperature. | 7. Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup	cooked	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
sugar	2	ounces		226.229	56.5856	0.0	0.0
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
golden raisin	1 1/2	1/2		747.45	196.812	8.3902	1.1385
pistachio	1 1/2	1/2	chopped unsalted	1033.2	50.1287	37.1952	83.6154

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.