Chilled Banana And Pistachio Rice Pudding Recipes

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CHILLED BANANA AND PISTACHIO RICE PUDDING



Chilled Banana and Pistachio Rice Pudding image

Categories     Dairy     Fruit     Nut     Rice     Dessert     Banana     Pistachio     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

1 cup long-grain basmati rice (preferably sweet)*
1/2 cup shelled natural pistachios
1 tablespoon unsalted butter
1 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup sugar
3 cups whole milk
2 cups heavy cream
2 bananas, cut into 1/4-inch dice
Garnish: about 1/4 cup shelled natural pistachios
Accompaniment: melon compote
*available at East Indian markets

Steps:

  • In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
  • In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
  • In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
  • Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
  • Garnish pudding with pistachios and serve with compote.

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