Rice Pudding in 5 (Hours)

Patience is indeed a virtue required to produce this delectable dessert. But it's worth it.

By Chelsea Biondolillo
Published: October 20th, 2010 | 12:00am

Screenwriter, cook, and voice actress Kathy Gori created this recipe, which was originally published on her website The Colors of Indian Cooking and featured in Paula Wolfert's Mediterranean Clay Pot Cooking. If you don't have a claypot, you can use a pyrex or ceramic oven-safe dish. This recipe is great for a snow day—it rewards your patience with creamy, rich, and elegant flavor.

Ingredients

 6 cups of milk  
¼ cup plus 2 Tbsps of sugar 
pinch of sal
 ¾ tsp of vanilla extract 
⅓ cup of Arborio rice
½ cup of golden raisins
½ cup raw pistachios
1 Tbs rosewater
1 Tbs kewra water (screwpine essence) OR pure vanilla extract

Rub the inside of the your clay, ceramic, or pyrex dish with butter so that it is lightly greased. 
Into the pot add the first 5 ingredients, and mix it all together with a wooden spoon. Put the bowl into the middle of a cold oven. Set the oven to 350 degrees, and let the pudding bake for about 4 to 5 hours.

Every 20 minutes or so, stir and scrape the bottom of the dish, incorporating all of the golden bits together. The pudding should slowly thicken and brown.  While your rice pudding is in the oven soak the raisins in warm water until they soften, about an hour. Then drain and set them aside. Roughly chop the pistachios and toss with the raisins 

When your pudding is done, take it out of the oven and place it on a wooden surface or a thick towel to cool. Stir in the raisins and nuts mixture. Add in the rosewater and kewra or vanilla.

Serve it warm, or at room temperature.

 Read more about this recipe at TheColorsofIndianCooking.com.

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