Indian Rice Pudding

[tami]

I made this recipe this afternoon to take to a Indian themed dinner tonight. I had a taste and it is incredible! The cardamom was $11.99 a bottle but this was worth it. I also made some cookies with cardamom to serve with it. I put the raisins in the warm pudding to keep them soft. I will add the almonds just before I serve it.

Indian Rice Pudding


Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.


2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.

Yield: 8 servings

CALORIES 183 (20% from fat); FAT 4.1g (sat 2.2g,mono 1.3g,poly 0.3g); PROTEIN 6.4g; CHOLESTEROL 11mg; CALCIUM 191mg; SODIUM 80mg; FIBER 0.8g; IRON 0.7mg; CARBOHYDRATE 31.6g

Cooking Light, NOVEMBER 2003