This rice pudding is inspired by the flavors and ingredients of India -- spices such as cardamom, cinnamon and cloves, mango and coconut.
15m
PREP TIME
1hr
COOK TIME
288
CALORIES
13
INGREDIENTS
This rice pudding is inspired by the flavors and ingredients of India -- spices such as cardamom, cinnamon and cloves, mango and coconut.
15m
PREP TIME
1hr
COOK TIME
288
CALORIES
13
INGREDIENTS
Ingredients 12 (1/2 cup) Servings
- 2 quarts (8 cups) whole milk
- 1 teaspoon salt
-
1
cup
Carnaroli rice
![substitution]( "substitution")
Substitutions available
- Arborio rice
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup raisins
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cloves
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 pinch McCormick Gourmet™ Organic Ground White Pepper
- 1/2 cup toasted sliced almonds
- 1/2 cup diced peeled mango
- 1/4 cup chopped dried apricots
INSTRUCTIONS
- 1 Heat milk and salt in large saucepan on medium heat until warm, stirring occasionally to prevent scorching.
- 2 Toast rice in large heavy saucepan on medium heat 4 minutes or until lightly browned, stirring frequently. Stirring constantly, add warmed milk, 1 cup at a time, until milk is absorbed by rice after each addition. (It takes about 1 hour for all of the milk to be absorbed and the mixture to become thick and creamy.
- 3 Stir in sugar, sweetened condensed milk, raisins and spices until well blended. Pour into large bowl. Place plastic wrap directly on surface of rice pudding. Cool slightly.
- 4 Refrigerate 4 hours or overnight until well chilled. Just before serving, add almonds, mango and dried apricots; mix gently.
NUTRITION INFORMATION
(per Serving)
TIPS AND TRICKS
Carnaroli rice is a thick, short grain rice from Italy that is slightly firmer than Arborio. Both types of rice are high in starch content and either can be used in this recipe.
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