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Author Notes: This Indian rice pudding recipe is infused with freshly ground green cardamom and a pinch of saffron for a flavorful, rich, creamy and classic Indian dessert. As always, freshly ground, high quality spices like cardamom and saffron make all the difference in this simple recipe.
1 cup cooked basmati rice
1 1/2 cup whole milk
1/2 cup heavy cream
1/2 cup raisins
Pinch saffron threads, dissolved in milk.
- In a large skillet, add rice and milk over medium heat and bring to a boil. Move heat to low and simmer, 5-7 minutes, until thickened.
- Increase heat to medium and add cream, sugar, and cardamom. Cook until thickens again, 5-7 minutes. Remove from heat and add saffron, raisins and pistachios. Serve chilled or at room temperature and enjoy!