Recipe For Chilled Banana & Pistachio Rice Pudding
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati rice (cooked) | 1 cup | Cooled to room temperature |
| Full-fat milk | 2 cups | Can use coconut milk for vegan version |
| Ripe bananas | 3 medium | Mashed (plus extra for garnish) |
| Pistachios | 1/2 cup | Shelled, chopped (plus extra for garnish) |
| Honey/sugar | 1/4 cup | Adjust to taste |
| Cardamom powder | 1 tsp | Freshly ground preferred |
| Vanilla extract | 1 tsp | |
| Heavy cream | 1/2 cup | Optional for richer texture |
Preparation Method
- In a saucepan, combine milk, mashed bananas, and cardamom. Heat on medium until steaming (don't boil).
- Add cooked rice and simmer for 15-20 minutes, stirring occasionally until thickened.
- Remove from heat, stir in honey/sugar, vanilla, and half the pistachios. Let cool for 10 minutes.
- If using cream, gently fold it in now for extra richness.
- Transfer to serving bowls, cover with cling film touching the surface, and chill for 4+ hours.
- Before serving, garnish with banana slices, remaining pistachios, and a dusting of cardamom.
