Indian Rice Pudding

This may be served warm or cold; your guests might prefer the latter, to soothe their taste buds after the spicy meal. If you prefer your rice pudding to be a creamy white, skip the ground cinnamon and cook the rice with a cinnamon stick, removing it just before serving.


Serves 6 Prep Time 10 minutes Cooking Time 30 minutes

1 1/2 cups water
a couple pinches of cinnamon
1 cup Arborio rice
1/3 cup pistachios, roughly chopped
1/4 cup golden raisins
1/2 cup white sugar
4 1/2 cups milk
1/4 cup pistachios, finely chopped

1  In a medium pot over medium heat, boil the water, cinnamon stick (if you are using one) and rice together, stirring occasionally, until water has completely evaporated.

2  Add all the other ingredients (except for the fine-chopped pistachios), keeping the heat at medium-low and the mixture at a steady simmer, stirring constantly (or else the milk and sugar might burn easily). Continue stirring until the rice is tender and the mixture has thickened and turned creamy, about 20 to 25 minutes.

3  Serve warm or cold, with a sprinkling of pistachios on top.

Photography by David Hanson |  Styling by Melanie Jimenez

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