Indian rice pudding is a true treat, and one we usually only get when ordering carryout at our local Indian place, or dining there.
Perhaps it’s all the better because it’s rare, but it’s a good idea to have a recipe for it under your apron strings.
HUNGRY’s Indian Rice Pudding
3 c almond milk
3/4 c basmati rice
1 t Garam Masala*
1/4 c plus 2T agave
1 t rose water [whatever you do, don’t skip this; essential ingredient!]
2 T marcona almonds or pistachios, or 1 T of each
1/2 t salt [or to taste]
Bring milk, rice and Garam Masala to a boil, stirring so milk doesn’t stick/burn.
Reduce to simmer, and cover with lid or foil for 45m.
I know it seems like a large milk to rice ratio, but milk will reduce significantly, leaving enough for a saucy kheer.
Stir in chopped nuts, salt and rose water.
*Most traditional Indian rice pudding recipes call for only cardamom, but I love the use of Garam Masala – black pepper, cardamom, cinnamon, cloves, cumin, coriander – it makes for a more complex flavor.