Indian Rice Pudding
An ethnic take on the classic comfort food rice pudding many of us grew up with. This version is chunkier and spicier, and so fragrant. It is also richer, thanks to the addition of coconut milk. You will notice how lightly sweetened this wonderful Indian rice pudding is: the ingredient lineup is so interesting all kids big and small love it. Note how moderately sweetened it is: with all the delightful sweet spices included, just 1/4 cup honey or maple syrup is all you need . It is also gluten-free, both the rice and the noddle version. Although it is traditionally made with milk, it is delicious vegan too.
Indian Rice Pudding is Super Healthy!
It is chock full of nuts and raisins: a perfect choice even for breakfast. And if you use brown rice, it makes it a real nutritional powerhouse too. You can play with other grains: Steel-cut oats will work perfectly too for this Indian rice pudding. I even made it with brown jasmine rice, which added a delightful layer of flavor. Same goes for the noodle pudding variation: selecting brown rice noodles noodles makes it gluten-free and high protein.
The Dessert Only Gets Better!
Go ahead and make the full batch: you will enjoy it every bit as much the next couple days. If it gets too thick as it sits, thin it with a little milk.
- 1 cup rice rice, or brown rice, or steel-cut oats (or 8 ounces noodles, GF OK, broken in small pieces)
- 1 can coconut milk (full fat)
- 4 cups milk or dairy-free milk
- 1 1/2 cups coarsely ground almonds, hazelnuts or pistachios
- 1 cup golden raisins
- 1/4 maple syrup or honey
- 2 tablespoons orange flower water or rose water
- Good pinch saffron
- 1 teaspoon ground cardamom
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- Good pinch salt
Bring all ingredients to a boil. Reduce the flame to low, and cook covered about 45 minutes. The mixture will look lumpy: If the pudding looks too thick, thin it with a little more milk.
Serve the pudding in individual glasses at room temperature. Yields a good dozen servings.