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Rice Pudding with Cardamom & Pistachios
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Richly-seasoned, milk-based rice puddings are popular in many parts of India, come in many varieties and go by many names. This recipe is quick, easy and delicious.
serves 4


1 cup basmati or jasmine rice, cooked al dente

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

1/4 cup sugar

1/4 teaspoon ground cardamom

1/3 cup raisins

1/2 cup chopped, unsalted pistachios

pinch of salt

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Rice Pudding with Cardamom & Pistachios
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat rice and milk in a saucepan until just approaching a boil. Reduce heat to low, simmer and stir frequently until mixture thickens, roughly five minutes.
  2. Increase heat slightly and add the cream, coconut milk, sugar and cardamom and simmer for another five to ten minutes.
  3. Remove from heat, stir in raisins and 1/2 cup of the chopped pistachios.
  4. Transfer pudding to individual dishes or a glass bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool to room temperature or chill before serving. Garnish with the remaining pistachios.
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