Semi-Homemade Indian Rice Pudding

One thing that has consistently sounded delicious throughout this pregnancy is chicken tikka masala, Indian rice, naan and Indian rice pudding from our favorite Indian restaurant. Honestly, it’s a little odd because I usually gravitate towards beef during pregnancy and turn my nose up at chicken, but I suppose nothing beats the aromatic spices of the East! Thankfully, our hole in the wall Indian place is on Dominic’s way home from work so on the nights when a craving kicks in I’m merely a text away from the greatest dinner ever arriving at my front door!

Frequent take out isn’t really in our budget though :/ So, Dominic and I have devised a way to get our tikka fix without spending too much. We share one order and sometimes I’ll even make our own rice at home so we’re not adding the cost of an extra side dish onto our order. Best of all, I’ve found a super simple way to copy the amazing Indian rice puddingsemi-homemade indian rice pudding

 

You may recall my recipe for Indian rice pudding from a year or two ago. It was time consuming. You literally had to stand at the stove for 30+ minutes stirring and praying that you didn’t burn the milk while still adequately cooking the rice. I made it once or twice because I truly love rice pudding, but let’s be real, do I have 30 minutes to cook dessert? No, no I do not! 

So, Kozy Shack® and their refrigerated rice pudding got me thinking. Could this divine cold treat (seriously, fabulous all on its own!) become the base of a warm Indian rice pudding? 

THE ANSWER IS YES! I totally feel like a Sandra Lee Semi-Homemade winner! Here’s what you’ll need to whip up the easiest, yummiest side dish for your own Indian take out dessertsemi-homemade indian rice pudding

INGREDIENTS

  • 1, 16 ounce tub of Kozy Shack® Rice Pudding
  • 1 cup of milk or cream
  • 1/3 cup pistachios, shelled plus a few extras for garnish (I totally cheat and buy these pre-shelled at Costco or Trader Joe’s, because who has time to shell pistachios?!?)
  • 1/2 teaspoon nutmeg

DIRECTIONS

Over low heat stir the rice pudding and milk until blended and warm. Indian rice pudding is traditionally more soup-y than the type of plop pudding we’re accustomed too. Add pistachios and allow to simmer for 10 minutes to soften the nuts. Spoon into serving dishes, top with a sprinkle of pistachios and dash of nutmeg.

Dominic and I’s shared Indian dinner usually runs about $10-15 so I’m happy to say that if you give my Indian rice pudding recipe a try you can win $20 from me to enjoy your own take out and homemade dessert! Why $20 instead of $15? Folks … you gotta add semi-homemade rice pudding ingredients to your grocery shopping list :) Enter below, a winner will be announced on August 26th! semi-homemade indian rice pudding

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Comments

  1. Bianca says

    I love Indian rice pudding – I first tasted it at a Pakistani restaurant in Vancouver once. Then I went out and bought the expensive rice flour etc (long before alternative flours were affordable) and then came out with somehing that wasn’t the same AT ALL.

    I personally love cardamom over nutmeg so I would sub that in – but overall this is genius!

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