Monday, October 13, 2008

Rice pudding with pistachios, raisins

It's here! This is the rice pudding we have been serving as samples at the Davis Farmers Market. It's one of the most requested recipes we've ever had, so here you go! Now you can make it at home. Enjoy!

Rice pudding with pistachios, raisins
Serves 6
1 cup Massa Organics brown rice
2 cups water
2 qt whole milk
1 cup Brown sugar
6 green cardamom pods, lightly crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons ghee or butter
1/2 cup shelled natural pistachios
1/2 cup golden raisins

Cook brown rice according to package directions.
Simmer milk with cooked brown rice, sugar, cinnamon, nutmeg and cardamomin in a 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom. Pudding should thicken and the brown rice will start breakdown.

Heat ghee or butter in a heavy skillet over a medium heat setting until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into rice pudding and sprinkle remainder on top.

Recipe courtesy of:

Rhonda & Tony Gruska
Monticello Bistro
5 East Main Street
Winters, CA 95694
(530) 792-8066
monticello-bistro.com

2 comments:

Joanne said...

Do you add the water to the milk mixture or is it there to cook the rice in? Water is listed as an ingredient but doesn't appear in the instructions.

StenomicraEtAl said...

In my experience you use the water to cook the rice