There’s no meal that rice is excluded from at my house – breakfast, lunch, dinner, snack, appetizer, entrée, dess–errrr-–no. I’ve never been a big fan of rice for dessert. I didn’t like Botan Rice Candy growing up, but its got its own Facebook page, so apparently a lot of people do (at least 1,955 as of today). I was never a big fan of rice pudding – I think it was the raisins.
But last fall, the guys at Skillet turned me into a believer with their brown sugar and cinnamon rice pudding with roasted pear and hazelnuts. I mean, right?!! In two minutes flat, that rice pudding went like this:
Now converted, this Chilled Banana and Pistachio Rice Pudding is my latest discovery. With basmati rice, it’s not too gummy. And with cardamom, cinnamon and nutmeg and banana, it’d make it a tasty closer for an Indian meal.
A few notes:
1. I used unsalted pistachios and added them as a topping/garnish, rather than mixing in as directed (at least initially). Mixing them in would probably give you good texture if you’re eating them same day, but I didn’t want the pistachios to sog out.
2. For whatever reason, I had the hardest time maintaining a simmer on this recipe — on a gas stove! It would either boil or not bubble at all, so I had to stand over the pot and monitor it, rather than just letting it simmer and stirring it occasionally.
3. I used skim milk. With the cream, it was plenty rich. Dial it up to 2% or whole milk if you like, but skim worked just fine for our tastes.
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View Comments (1)
Go back to your upbringing, rice does not belong in dessert. But it looks very pretty though!