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Easy Indian Rice Pudding

By neurotopia on July 23, 2006.

This one is a really simple, quick treat that's virtually fat-free. Can't vouch for carbs though.

  • 14 oz can Fat Free Sweetened Condensed Milk
  • 1 1/2 cups Jasmine or Basmati rice
  • 1/2 teaspoon ground cardamom, or Seeds from 6 cardamom pods, ground
  • 1-2 teaspoons Rosewater

Directions:

Empty Condensed milk into saucepan. Add 3 additional cans of water. Heat and stir, add the rice, cardamom, and rosewater. Cover and simmer until desired consistency, about 1/2 an hour. Tends to form lots of bubbles and bubble over even if only barely boiling; if this is a problem then crack the lid and keep the heat as low as possible. Stir frequently. Garnish with ground pistachios to satisfy even the most skeptical Indian mother-in-law and aunties.

Rosewater not necessary. Experiment with cinnamon and nutmeg if you like. Feel free to add raisins, currants, chopped dates, dried cranberries, or whatever floats your boat. Add crushed-up Benadryl and put the kids to bed early for an easy clean-up.

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Mmm...Indian food. I passed this recipe on to the Missus-to-be.

Be sure to save some Indian-food appetite for the rehearsal dinner.

You don't even have to put it in the oven? This seems too good to be true; I'll have to give it a whirl. And I'm guessing with that much liquid that you put the rice in there uncooked?

I make a similar thing without rice that gets thickened with a bit of cornstarch, but it's very putzy to make and can go very badly wrong if you turn your back for one second. Yummy, though, with the same combination of rosewater, cardamom, and ground pistachios. I got the recipe (sort of) from an afghani resturant where it was on the menu as 'milk pudding' which doesn't make it sound nearly as good as it is.

I've tried Indian rice pudding, but somehow the cardamon seeds really turn me off. Perhaps adding the cinnamon will do as well.