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Kalijira Rice Pudding with Coconut Milk

"REMINISCENT OF EVERYTHING that is exotic and seductive about India, this pudding has enticing flavors and aromas. As it simmers with spices, the kalijria rice fills the house with its nutty fragrance. The pudding is rich with coconut milk and a drizzle of delicate saffron cream and is garnished with chopped pistachios." From Marie Simmons' "Pudding A to Z:"
  • 3 whole cardamom pods
  • 1 whole cinnamon stick (3 inches)
  • 1 whole clove
  • 1/2 teaspoon salt
  • 2/3 cup Kalijira Rice
  • 1/4 cup raisins (dark or golden)
  • 1 cup canned unsweetened coconut milk, stirred until smooth
  • 1 cup whole milk
  • 2 tablespoons packed light brown sugar
  • 1/2 cup sweetened flaked coconut
  • 1/4-1/2 cup heavy cream
  • 3 tablespoons chopped pistachios
  • Saffron Cream
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon sugar

Combine 1 1/2 cups water, the cardamom, cinnamon sick, clove and salt in a medium saucepan. Heat to boiling. Stir in the rice reduce the heat to low, cover and cook until tender, about 15 minutes. Drain any excess liquid.

Meanwhile, place the raisins in a small bowl and pour 1/2 cup boiling water over them. Let stand for 15 minutes. When the rice is cooked, add the coconut milk, milk and brown sugar to the rice; stir to blend. Drain the raisins and add them to the rice; heat to boiling. Cover and cooked over low heat, stirring occasionally, until the pudding is very thick, about 20 minutes.

Stir in the coconut. Add enough heavy cream to thin the pudding, stirring gently.

Serve warm or at room temperature. (The pudding will stiffen as it cools; add more heavy cream or milk, 1 tablespoon at a time, to thin the pudding to the desired consistency.) Serve the pudding Indian-style with the whole spices still in it. Spoon into dessert dishes and drizzle with saffron cream. Sprinkle with the chopped pistachios.

Saffron Cream:

Heat the saffron in a small, heavy saucepan just until it takes on a slightly darker color, about 10 seconds. Add the cream and sugar and heat until the cream boils; immediately remove from heat. Cover and steep for 15 minutes. Place a sieve over a small bowl. And strain out the saffron and discard. Refrigerate the cream until chilled. Serve over the pudding.

Serves 6.