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Exotic rice pudding on demand

Time 50 minutes
Yields Serves 1
Exotic rice pudding on demand

For the rice

1

In 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

In 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.

2

Transfer 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.

Adapted from “What We Eat When We Eat Alone” by Deborah Madison and Patrick McFarlin. This recipe comes from Madison’s mother, Winifred Madison.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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