Alton Brown’s Indian Rice Pudding

I love rice pudding and it would darn near impossible to match the recipe I use from Cooking Light. But the Indian rice pudding from Alton Brown may just beat out my other recipe. Coconut is one of my favorite flavors and this rice pudding is packed with coconut flavor. The best thing about the recipe was its ease.

Starting with a little leftover rice from Saturday’s gumbo, I began by combining it with one cup of milk. I have to confess to not owning a non-stick skillet. So I used the best non-stick skillet I own, my great grandma’s cast iron skillet.

The rice/milk mixture is brought to a boil then heat reduced and simmered until thick. The recipe says 5 minutes, I didn’t actually keep track of time, just cooked until the spatula pulled through, just like AB showed in the episode.

After the rice/milk mixture is thick, then add 3/4 cup of coconut milk, 1/2 cup of heavy cream, 2 ounces of sugar and 1/4 teaspoon of cardamon.

Let the added ingredients thicken. In AB’s recipe he says to add golden raisins and pistachios. I didn’t make the additions.

The pudding is creamy like good rice pudding should be with a nice coconut flavor. The cardamon is a welcome addition taking the pudding in a different direction from traditional rice pudding flavors.

AB’s Indian Rice Pudding Recipe