Creamy Basmati Rice Pudding
Monica Buck
Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.
How to Make It
Step 1
1
In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
Step 2
2
In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
Step 3
3
Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
Ingredients
3/4 cup basmati rice
4 cardamom pods, crushed
1/2 teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
1/4 teaspoon rose water (optional; see notes)
Chopped pistachios
Directions
Step 1
1
In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
Step 2
2
In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
Step 3
3
Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
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