Rice Pudding with Cardamom and Pistachios (Recipe)

Our favorite Indian restaurant used to serve a delicious rice pudding at their lunch buffet, but no longer does. Craving it something fiercely in the epic heat wave we experienced last week, I went on a quest through recipe after recipe online before discovering this very easy preparation at Honeyandjam.com !

No weird ingredients, no fussy preparation. The worst part is waiting for this to chill, although in all honesty...it was delicious warm, too. Next time, I might try stirring in some lemon zest right before serving.

 Rice Pudding with Cardamom and Pistachios
1/2 tablespoon butter
1/2 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup plus 1 tablespoon sugar
1/2 cup basmati rice, rinsed and drained
2 cups milk
1 cup cream
1/4 cup pistachios, shelled and chopped, plus extra for garnish, if desired

1. In a medium saucepan, melt the butter over low heat. Stir in the cardamom, cinnamon, nutmeg and sugar and cook for 1 minute, stirring constantly.
2. Stir in the rice, milk and cream. Bring the mixture to a simmer over high heat, then reduce the heat to maintain a simmer. Cook the rice, uncovered, until very tender, stirring occasionally, 20 to 25 minutes.
3. Remove from the heat and set the pan aside, uncovered, until the rice cools to room temperature, about 30 minutes to 1 hour. (The pudding will be very soupy at first, but will thicken as the rice continues to absorb the liquid as it cools in the pan.)
4. Stir in the pistachios, then cover and refrigerate the pudding until well chilled. Garnish with extra pistachios if desired. This makes about 3 cups rice pudding.