About

This rice pudding recipe is adapted from the the Alton Brown recipe for Indian Rice Pudding.

Ingredients

• 1 Cup Rice
• 1 3/4 Cups Water
• 1/4 Cup Half and Half (10% Butterfat)
• 2 Cups Milk (2%)
• 1 Cup Heavy Cream
• 1 Can Coconut Milk (13.5 oz / 400mL)
• 4 oz Sugar
• 1/2 Tsp Cardamom
• 1/2 Tsp Vanilla Extract (Real)

Steps

• Cook the rice in a rice cooker with the water.
• Once the rice is done, put the milk and rice into a large saucepan and bring it to a boil.
• Boil rice and milk mixture until it becomes thick.
• Add half and half, heavy cream, coconut milk, sugar, vanilla extract, and cardamom. Whisk everything together to keep the cardamom from clumping.
• Bring the mixture back to a boil, then gently simmer it, regularly stirring it.
• After the mixture becomes very thick, remove from heat.
• Put pudding in a glass bowl, press plastic wrap tightly against the surface to prevent a skin from forming, and chill.
• Serve at either room temperature or chilled, your preference.

Notes

• Dairy products may be adjusted as you see fit, just be sure there is still a good amount of fat. What is shown there is what I used, which works out quite well.