Chilled Banana and Pistachio Rice Pudding

Recipe Ingredients

1 cup	160g / 5.6oz	Long-grain basmati rice - preferably sweet*
1/2 cup	118ml	Shelled natural pistachios
1 tablespoon	15ml	Unsalted butter
1 teaspoon	5ml	Ground cardamom
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Freshly grated nutmeg
3/4 cup	148g / 5.2oz	Sugar
3 cups	711ml	Whole milk
2 cups	474ml	Heavy cream
2		Bananas - cut into 1/4-inch dice
1/4 cup	59ml	Shelled natural pistachios - for garnish

Recipe Instructions

*available at East Indian markets

In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.

In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.

In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.

Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days. Garnish pudding with pistachios and serve with a melon compote.

Source:
Gourmet magazine August 1996

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