Recipe: Ground Rice Pudding

Recipe Source: Husain, Shehzad and Rafi Fernandez.  Indian: Deliciously Authentic Dishes.  Anness Publishing, London, 2003 p. 246

Dairy-free rice pudding?  Yes it is!  We don't keep regular milk around the house.  It goes bad too quickly.  Every once in a while I'll buy some for a specific recipe, but as a general rule we only keep soy milk around.  I decided at a rather late date to make this dish, which I brought to an Indian-themed party.  Rather than clutter up the fridge with an extra container - our refrigerator is frankly short on space - I decided to do it with soy milk instead.  This is probably the reason for the frankly off-putting gray color.  The flavor was about right for what I was going for though, and that's the most important thing. 

Ground Rice Pudding (serves 6; approx. $0.32/serving)

1/2 cup basmati rice (uncooked)

2 tablespoons ground almonds

2 teaspoons ground cardamom

3 3/4 cups light soy milk

6 tablespoons sugar

1 tablespoon rose water

Equipment:

• Mini-prep miniature food processor
• Saucepan

1. Coarsely grind the rice in the food processor. 
2. Place the rice and the almonds in the saucepan with the cardamom.
3. Add 2 1/2 cups soy milk.  Bring to a boil over medium heat. 
4. Add the remaining milk and cook another 10 minutes.  It will thicken to the consistency of creamy chicken soup.
5. Add the sugar and rose water.  Stir and cook another 2 minutes.
6. Serve warm or even at room temperature. 

Comments

[Sophie]

This sounds like the perfect recipe for me,MMMMmmmm....

[Natasha - 5 Star Foodie]

Cardamom sounds wonderful in this recipe.

[Lo!]

Mmm. This looks delicious. It's a great use for soy milk... and I'll bet the cardamom adds great flavor here.

[Alisa - Frugal Foodie]

That sounds delicious and simple! Bookmarked!

[zerrin]

soy milk? Have never heard it, but sounds good. Does it have the same taste with usual milk? I have a rice pudding recipe im y blog, too. Maybe you want to have a look.

[lalaine]

I am addicted to Kozy Shacks rice pudding. I can actually finish a 32 oz tub in one sitting! I am going to try this. Sounds less fattening. By the way, what is a good substitute for rose water? Or can I omit it?

[Mercina]

I absolutely love rice pudding! I've only made my mom's recipe, but I'm really looking forward to trying this.

[Fearless Kitchen]

Thanks, everyone!

Mercina - I hope you do. I'm not generally into rice pudding, but this was actually not bad.

I responded to Lalaine privately, but if rose water isn't your thing try some other very water flavoring. If anyone gives it a shot with say, almond extract let me know.

Zerrin - Soy milk doesn't taste exactly like cow's milk. It's got a unique flavor that my husband quite likes in his coffee (he is a heathen. I don't put milk in my coffee.) I've been using it to bake and it hasn't been a problem, but the color is a little bit off :)

Alisa - thanks!

Lo! - thanks. I really like cardamom, so I might have used a little more than other people :)

Natasha and Sophie - thanks! I should have made this for my friend when he had oral surgery and couldn't eat solid food. Too bad I didn't think of it then...