Today’s low sodium dish is a richly decadent rice pudding. I’ve modeled this recipe after an immensely enjoyable Indian rice pudding called Kheer, which typically contains raisins or sultanas. This version is less liquidy than many kheers, so if you prefer a more authentic recipe, stir in a little milk before serving. I’ve omitted the raisins (which I always find bloated and distracting) and added chopped pistachios which lend a nice flavor and textural contrast.
Yields 4 1/2 c.
5 c. half and half
2/3 c. Jasmine or Basmati rice
1/2 c. sugar
1/8 c. chopped unsalted pistachios
1 t. pure vanilla extract
1 t. pure almond extract
Measure half and half and rice into a large saucepan. Place over med-high heat and carefully bring to a boil. Once boiling, reduce heat to med-low and simmer uncovered, stirring frequently, for 25 minutes. Stir in remaining ingredients and continue simmering another 10 minutes, stirring frequently. Remove from heat. Cool slightly before transferring to an airtight container. Refrigerate before serving.