Cherry Cardamom Rice Pudding Recipes

RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)

Steps:

• Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
• Let the rice cool and then chill for several hours or overnight.
• Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
• Serve the Risalamande at room temperature with the warm cherry sauce.

CHERRY-CARDAMOM RICE PUDDING

Steps:

• Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan. Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.
• Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold. Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.
• Finally chop the remaining cherries and fold them into the whipped cream. Frost the two heart-shaped puddings with whipped cream and serve.

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.