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+ servings

Indian Rice Pudding


  • 1 cup uncooked long grain or basmati rice
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup coconut milk, canned
  • ¼ cup natural sugar
  • ¼ tsp ground cardamom
  • cup golden raisins
  • cup unsalted pistachios, chopped


  • In a large nonstick saute pan over medium heat, combine the rice and milk. Heat until to a slow boil
  • Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently ( ~ 5 minutes)
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again (~5 to 10 minutes). Use a whisk to help prevent the cardamom from clumping.
  • Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
  • Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
  • Serve chilled or at room temperature.