Ingredients
2 cups of coconut milk
2 cups of whole milk
3 tablespoons of white sugar
1/2 cup of Basmati rice
1/4 cup of rasins
1/2 teaspoon of ground cardamom
1/2 teaspoon of rose water (or vanilla extract)
1/4 cup sliced almonds, toasted
1/4 cup of chopped pistachio nuts
Preparation
Combine the coconut milk, whole milk and sugar in a large sauce pan and slowly heat to a boil while constantly stirring. Do not cover the pot because the milk tends to boil over and make a mess if you do not keep an eye on it.
When the mixture is boiling reduce the heat to low and add the 1/2 cup of Basmati rice.
Stirring every 3-4 minutes to avoid burning the rice or having it stick cook the rice for about 20 minutes or until it is tender.
After 20 minutes add in the rasins, cardamom and rose water (or vanilla extract) and cook for about another 5 minutes.
Now you can serve the rice pudding and use the almonds and/or pistachios to garnish depending on you and your guests taste.
