Coconut Rice Pudding

1/3 cup basmati rice, well-washed
5 cups milk
1 cup coconut milk
1/3 cup sugar
1/4 to 1/2 teaspoon ground cardamom
Pinch of saffron threads
1 vanilla bean
1 cup chopped pistachios
1/2 cup golden raisins
1/2 teaspoon vanilla
1/4 teaspoon orange flower water (or kewra) (optional)

Combine the rice with 2 cups of the milk and the coconut milk in a large heavy-bottomed saucepan over medium-high heat.  Bring to a boil.  Lower the heat and cook, stirring frequently, for about 30 minutes, or until all of the milk has been absorbed by the rice.  Do not allow the rice to stick or burn.  

Add the remaining milk, the sugar, cardamom, saffron, and the seeds from the vanilla bean, and continue to cook, stirring frequently, for about 1 hour or until the pudding is very thick.

Stir in 1/2 cup of the chopped pistachios along with the raisins and vanilla and cook for an additional 5 minutes.  Stir in the orange flower water.

Remove from the heat and allow to cool slightly.  Pour into dessert bowls, cover with plastic film, and refrigerate for at least 2 hours or until well chilled.

Serve chilled, garnished with the remaining pistachios.

Serves 6.



From Raji Cuisine by Raji Jallepalli, with some changes