Best Chilled Banana And Pistachio Rice Pudding Recipes

Chilled Banana and Pistachio Rice Pudding image

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.

Pistachio Rice Pudding image

Provided by Sydney Mike

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups milk (low-fat or whole)
1/2 cup sweetened condensed milk
1 cup short-grain rice
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 cup dried apricot, chopped
1 -2 teaspoon lemon zest, minced
2 tablespoons heavy cream (opional)
1/2 cup pistachios, chopped

Steps:

In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
Stir in zest & cream, if using it.
Garnish with pistachios & the remaining apricots, & serve warm or cold.
If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).

Nutrition Facts : Calories 460.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 49.7, Sodium 155.5, Carbohydrate 61.6, Fiber 2.9, Sugar 20.6, Protein 14.8