Indian-style Rice Pudding

Inspired by the authentic Indian rice pudding at the Monsoon Grill in Topeka, KS, I came up with this version that is chock full of fruit and nuts + made with brown rice.

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati)

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan 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.
   
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
   
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
   
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.

Recipe without photos . . .

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati) 

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar 

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan 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.
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.