Thank you, thank you, thank you. I think I spent 1 entire week looking for an authentic Indian rice pudding. I was going to make another recipe from another site, but it called for less milk and I didn't want a thick pudding. I changed the recipe a bit but it turned out perfect: 1/2 cup of basmati rice, one can of coconut milk (two cups) and 6 cups of skim milk (maybe a little less) with a splash of heavy cream. I followed the times listed but mine needed more time. About 1 hour and 40 minutes total. I added 3/4 cups of sugar (because the coconut milk has some sugar already) and it came out perfect, not too sweet, but not bland either (my husband suggested using condensed milk next time, and that might be a good idea). Didn't have rose water and used 1/4 tsp of ground cardamom. Used slivered almonds, chopped unsalted pistachios and about 20 golden raisins (1/2 cup in total). This added more flavor and depth. This is a keeper. I can't stop eating it.
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Thank you, thank you, thank you. I think I spent 1 entire week looking for an authentic Indian...