Creamy Basmati Rice Pudding Recipe

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  • 3/4 cup basmati rice
  • 4 cardamom pods, crushed
  • 1/2 teaspoon salt
  • 1 cup Olpers cream
  • 1/3 cup sugar
  • 8 ounces mascarpone
  • 1/4 teaspoon rose water (optional; see notes)
  • Chopped pistachios
  • Nutritional Information
  • CALORIES 301(66% from fat)
  • FAT 22g (sat 14g)
  • SODIUM 177mg
  • PROTEIN 4.4g
  • FIBER 0.2g

Cooking Directions

  1. In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
  2. In a bowl, Olpers cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
  3. Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
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