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Rice Pudding with Raisins

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Ryan Isaak, Level 1
Ryan Isaak
An Indian take on this classically English dessert. Green cardamom adds a distinctly Indian flavor that blends beautifully with the richness of heavy cream, sweetness of raisins, and crunch of toasted almonds. Culinary Traveler Ryan Isaak shares another approachable Indian recipe in this Grokker Premium video.

Cooking Recipe

1 tsp green cardamom, ground without the husk
1/2 cup raisins
1 cup calrose rice (any short grain rice you like)
Toasted almonds for garnish
1 cup sugar (keep equal ratio of sugar to rice)
2 cups heavy cream
2 cups whole milk
4 cups water

1. In a 1 quart pot add in 4 cups of water on a medium-high setting. Add in the 1 cup of rice into the water. Bring it up to a boil and it should take about 5 minutes for the water to evaporate. When rice sticks to the sides of the pot a bit, you are ready to add your milk and cream. Be sure to lower the heat if water is overflowing out of the pot so rice is simmering.

2. Add in 2 cups of heavy cream. Add in the 2 cups of whole milk. Bring the heat back up to bring the rice mixture up to just under a boil. Once heat is up, add in 1 cup of sugar and ½ cup of raisins. Stir every 2-3 minutes. Now reduce heat to a simmer at 160F or medium-heat on a burner. Let it reduce for 20 minutes.

3. After 20 minutes test the consistency of the pudding with a spoon. You are looking for a chowder consistency. Once you have the right consistency, take it off the heat and add in the 1 teaspoon of grounded green cardamom. Give it a stir. Let it sit at room temperature for an hour. After an hour, place some in a bowl and finish it off by garnishing with some toasted almonds.


Rice Pudding with Raisins


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