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Indian Rice Pudding
desserts, ethnic, indian
2 cup water
1 cup rice
5 cup coconut milk
1 1/4 cup sugar
1/2 teaspoon to 1 ts ground cardamom
1 pinch salt
1 teaspoon vanilla extract
Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce heat to low and simmer until the liquid is absorbed, about 18 minutes. Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and stirring frequently, over medium heat until thickened, about 20 minutes. Remove from heat and stir in vanilla. Pour the pudding into individual bowls. Serve warm or chilled.
Per serving: 725 cal; 7g pro, 76g carb, 48g fat(75%), 76 mg sodium
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford
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