Bonny Wolf took some of the ingredients and principles of rice puddings from India, Southeast Asia and the Middle East and combined them for this recipe.
This version starts with a liquid mixture that needs to set up overnight in the refrigerator. If you like raisins in your ricepudding, they could use overnight treatment as well. Combine them with 1 tablespoon rum, 1/2 teaspoon lemon juice and 1 teaspoon grated lemon zest; let them sit for several hours or overnight. Serve with milk or cream.
- 2 1/2 cups whole or 2 percent milk
- 1 3/4 cups unsweetened coconut milk
- 5 cardamom pods, slightly crushed
- 5 whole cloves
- 1 to 2 small lemons, finely grated zest-only
- 1/4 cup sugar
- 1 pinch salt
- 2 cups arborio rice, cooked
- 1/4 cup light or dark raisins, soaked in sum and lemon juice (optional)
- 1/4 cup pistachios, for garnish (optional)
Combine the milks, cardamom pods, cloves and lemon zest in a medium saucepan. Bring just to a rapid boil over medium-high heat, then transfer the mixture to a container and let cool, about 40 minutes. Cover and refrigerate for several hours or overnight.
The next day, strain the milk mixture into a medium saucepan, discarding the solids. Add the sugar, salt and rice, stirring to combine. Bring to a boil over medium-high heat just until bubbles form around the edges of the pan, then reduce the heat to low and cook for 40 minutes to 1 hour, stirring often, until the mixture is thick. (After 30 minutes, add the raisins, if desired.) Serve warm or cold, sprinkled with pistachios, if desired.
Developed by Bonny Wolf.
Tested by Aruna Jain.
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