Coconut-flavored Rice Pudding with Cinnamon
The smell of this dessert makes me nostalgic about my college days in south
India. The combination of basmati rice and coconut milk is very intense and
1 tablespoon unsalted butter
A 2-inch cinnamon stick
1/2 cup sugar
3/4 cup basmati rice
2 cups coconut milk
3 cups whole milk
1 teaspoon cardamom, ground
1 tablespoon pistachio nuts, finely chopped
Heat the butter in a large skillet over medium heat. Add the cinnamon stick and fry until it is brown and very fragrant—about 2 minutes. Add the sugar and cook, stirring continuously until it evenly melts.
Rinse the basmati rice until the water runs clear. Add the rice, coconut milk, and milk to the sugar mixture. Simmer on medium-low heat, stirring constantly until the rice is cooked—about 30 minutes.
Add the cardamom. Cook for another 10 minutes.
Serve it hot or chilled, sprinkled with pistachio nuts.