Narkeler Payesh Indian (Coconut Scented Rice Pudding)

Recipe Ingredients

3/4 cup	120g / 4.2oz	Basmati rice - (or)
		Other fine long grain rice
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Raisins - (preferably golden)
2 tablespoons	30ml	Toasted cashews or silvered almonds
1 teaspoon	5ml	Ground cardamom
1/4 cup	49g / 1.7oz	Sugar - (plus 1 tbsp)
1 1/4 cups	296ml	Fresh or unsweetened canned coconut milk *
		Chopped raw pistachios - for garnish

Recipe Instructions

Rice pudding prepared with milk is more common in Bengal, but this coconut milk version, which is quicker to make, has a fragrant, sweet aroma. Since coconut has an affinity with fish, I often serve this dish after a seafood meal. Try as is, or arrange slices of fresh ripe papayas, bananas, or mangoes around the pudding.

This dessert is best enjoyed soon after it is made. If allowed to sit for several hours, it will become dry. If that happens, add a little milk (or coconut milk), reheat, and serve.

*Stirred until evenly mixed. You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup whole or 2% low fat milk.

1. Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and rice is tender, 20 or so minutes. 2. Add raisins, cashews, and cardamom. Dissolve sugar in the coconut milk and stir into the rice mixture gently, so as not to break the rice kernels. Raise heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes. Remove from heat. Let cool slightly. Garnish with pistachios and serve.

Source:
The Healthy Cuisine of India by Bharti Kirchner

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