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.
This article is issued from Nuxx. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.