Indian Rice Pudding

Directions

1. 1
   In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
2. 2
   Heat until the mixture begins to boil.
3. 3
   Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
4. 4
   Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
5. 5
   Use a whisk to help prevent the cardamom from clumping.
6. 6
   Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
7. 7
   Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
8. 8
   Serve chilled or at room temperature.