Ingredients
Total Time: 20 Minutes
1 cup cooked Basmati rice
1 cup milk. (whole is best, 2% works OK too)
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar
3 whole green cardamoms
1/4 tsp ground cardamom
1 cinnamon stick
2″ peice of vanilla bean, sliced down the middle and scraped (or a few drops of vanilla extract)
1/4 tsp ground cinnamon
1/4 cup golden raisins
Procedure
In a pot over medium heat, combine 1 cup milk and 1 cup cooked Basmati rice. Heat until the milk begins to boil, then change the heat to low and simmer for about 5 minutes, stirring frequently until the mixture seems to thicken a bit. Add the heavy cream, coconut milk, sugar, vanilla, and both cardamom and cinnamon ingredient sets to the mix, and increase the heat to medium, stirring frequently until the mixture begins to thicken again and starts to bubble, about another 5 minutes. Once the mixture thickens, remove from the heat, stir in the raisins, and transfer to a large bowl. Cover with plastic wrap, and set in the fridge overnight. Pick out the cinnamon stick and green cardamom pods in the morning.
I typically make this the same night I make Butter Chicken, after I’ve eaten and cleaned up the kitchen. I’ll make it using some of the extra Basmati rice that’s left over in the rice cooker, and the left over heavy cream. Because it uses coconut milk, I’ll generally make a Thai dish for dinner the next day using the rest of the can of coconut milk I opened. It’s a quick and simple recipe, and goes perfect the next morning for breakfast with a cup of tea or Masala Chai.