Rice Pudding

Rice pudding is a beloved dessert in many variations across the globe. Its humble ingredients can be enhanced by aromatic spices, as in this version, and flavors can be further enhanced with almonds and pistachio or dried fruits.

Serving size

½ cup

Makes

10

Prep time: 5min
Cook time: 1hr 34min
Total: 1hr 39min

Ingredients

2 tablespoons unsalted butter

6 tablespoons Carolina® rice or Uncle Ben’s™ jasmine rice

½ teaspoon saffron, lightly crushed

½ teaspoon cardamom, grounded

6 cups milk

6 tablespoons light brown sugar

½ cup almonds, slivered

¼ cup raw pistachios, thinly sliced

Nutrition Info

Makes: 10  Serving size: ½ cup

Calories

218

Fat

12 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

21 mg

Carbohydrates

23 g

Sugar

16 g

Fiber

1 g

Protein

7 g

Sodium

67 mg

Calcium

193 mg

Phosphorus

139 mg

Potassium

238 mg

Instructions

  1. Heat butter in a 10-inch skillet over medium heat.
  2. Add rice, saffron and cardamom and cook, stirring for about 2 minutes.
  3. Add milk and cook, stirring occasionally until milk is reduced by half and the rice is tender, about 90 minutes.
  4. Add sugar and almonds, and half the pistachios and cook, stirring until the sugar dissolves, about 2 minutes.
  5. Transfer to a serving bowl and garnish with remaining pistachios.

 

Recipe contributed by FamilyCook Productions

Store in individual serving bowls or containers, covered tightly, and enjoy for breakfast as well.