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Exotic rice pudding on demand

Exotic rice pudding on demand
Kirk McKoy / Los Angeles Times

When the dinner bell rings and there's no one but you to hear it, is it cause for celebrating with a steak and a glass of wine? Or for whining your way through a bowl of cereal standing at the ... Read more

Total time: 50 minutes | Serves 1

For the rice

  • 2 cups water
  • 1 cup white rice
  • 3/8 teaspoon salt

Step 1In a medium saucepan, add the water and bring to a boil. Stir in the rice and salt. Return the water to a boil, then reduce the heat to low, cover the pan and cook until the water is absorbed, about 15 minutes. Try to resist peeking until at least 12 minutes have passed. When the rice seems done and most of the water has been absorbed, remove from heat and let the rice steam for 10 minutes before serving. This makes about 4 cups rice -- more than is needed for the pudding recipe.

Pudding and assembly

  • 1 cup cooked rice
  • 3/4 cup milk, plus more for serving if desired
  • A small handful of golden raisins or other dried fruit, such as cherries or a pinch of saffron threads
  • 2 pinches of ground cardamom
  • Honey to taste
  • Tiny pinch of salt
  • Chopped pistachio nuts
  • Plain yogurt, optional

Step 1In a small pan, combine the rice with the milk and raisins or other dried fruit. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. While the rice is cooking, stir in the saffron threads, cardamom, honey and salt. Cook until most of the milk has been absorbed, 10 to 15 minutes, stirring frequently.

Step 2Transfer the rice to a pretty bowl, and garnish it with a drizzle of honey and the chopped pistachio nuts. If your rice absorbed all the milk and you want more liquid, add more milk or consider adding a few spoonfuls of yogurt.

Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. This recipe comes from Madison's mother, Winifred Madison.


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