Indian Rice Pudding

18 Jan

We are all familiar with the hotdog/buns dilemma. They never come out even. I had this problem yesterday with rice and korma (an Indian dish similar to curry, but with less heat). So I decided to make more rice and use the extra to make rice pudding.

My homemade korma

My homemade korma

My favorite Indian restaurant in Savannah is Pakwan in the Oglethorpe Mall. Previously a Johnny Rockets, the restaurant still features shiny red booths but has replaced the 50s vibe with Bollywood movies playing on the TVs. Pakwan serves an excellent rice pudding that is the perfect ending to a spicy meal. I have been trying to make my own version for some time.

Coconut milk and spices

Coconut milk and spices

This go-round, I sliced open a vanilla bean pod and threw it in a pot with a can of coconut milk, approximately 12-16 oz. of water, 1/8 cup of sugar, several green cardamon pods, and a sprinkle of cinnamon and nutmeg. I let this simmer for awhile (maybe 10 minutes), then added about 4 cups of cooked jasmine rice.

After sitting in the frig for a few hours, I tasted the pudding. I needed more sweetness, so I added about 1/8 cup of honey and another pinch of cinnamon.

Indian Rice Pudding

Indian Rice Pudding



This version was pretty tasty. It needed more vanilla, which may be fixed by simmering the sauce longer or by adding more vanilla bean. The 1/4 cup of sugar was a nice amount of sweetness, and not too much. Next time, I would probably use all honey. It was a nice touch and wasn’t overwhelming.


2 Responses to “Indian Rice Pudding”


  1. Knitting and Bollywood « Freestyle Fashion - January 27, 2011

    […] The longer the dip sits in the frig, the better it gets because the flavors blend and meld. I sliced broccoli and red and green bell pepper for dipping. Super healthy and delicious. Dessert was my Indian rice pudding. […]

  2. Vanilla Pudding Mix | Suburbhomestead's Blog - February 28, 2011

    […] Indian Rice Pudding ( […]

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