Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup long-grain basmati rice -- preferably sweet*

  3. 1/2 cup shelled natural pistachios

  4. 1 tablespoon unsalted butter

  5. 1 teaspoon ground cardamom

  6. 1/4 teaspoon cinnamon

  7. 1/4 teaspoon freshly grated nutmeg

  8. 3/4 cup sugar

  9. 3 cups whole milk

  10. 2 cups heavy cream

  11. 2 bananas -- cut into 1/4-inch

  12. -- dice 1/4 cup shelled natural pistachios -- for garnish

Instructions Jump to Ingredients ↑

  1. *available at East Indian marketsIn a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.

  2. In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.

  3. In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.

  4. Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days. Garnish pudding with pistachios and serve with a melon compote.


Send feedback