1. In heavy pot, bring milk and cream to a boil over medium heat, stirring frequently to prevent scorching.
Add rice, reduce heat to medium-low and continue cooking, stirring occasionally, until liquid is absorbed and the mixture reduces and thickens to consistency of custard. Rice should be soft and creamy (about 45-50 minutes). Remove from heat.
heavy or light cream or half and half
1 qt.
U.S. Basmati rice*
2 1/4 c.
light brown sugar
1 1/4 c.
2. Stir sugar into hot rice mixture.
Add ground cardamom seeds (removed from pod and ground), saffron threads, raisins and almonds to rice mixture and mix well. Add orange zest, if desired. Turn mixture into deep half steam table pan. Cool, cover and refrigerate.
ground green cardamom pods
1-1 1/2 tsp.
saffron threads
1-1 1/2 tsp.
dark seedless raisins
1 1/2 c.
toasted almond slices
1 c.
orange zest, optional
2 tbsp.
toasted almond slices, optional
as needed
3. To Serve: Place 1 cup pudding into a dessert dish and serve with additional toasted almond slices on top.
Dish may be served with a variety of fresh tropical fruit including mango, papaya, pineapple, star fruit, etc.
If desired, garnish with a sprig of mint or lemon verbena.
4. *You may also substitute other U.S. rice varieties, including medium or short grain rice in this recipe.
