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Traditional Indian Rice Pudding with Nuts turns cooked, mashed rice into a quick stovetop pudding with milk, warm spices, sweetener, raisins, and chopped nuts.

Because the rice is already cooked, the pudding comes together in one pot in about 20 minutes. Nutmeg and cinnamon season the milk while raisins add sweetness and texture.

Pistachios and almonds are kept out of the simmering mixture and added at the end. For a saffron variation, soak the saffron in milk before adding it to the pot.

Ingredients

• 1 cup rice, cooked and mashed
• 4 cups whole milk
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cinnamon, or one 2-inch piece cinnamon bark or stick
• 4 tablespoons sweetener
• 3 tablespoons raisins
• 1 teaspoon pistachios, coarsely chopped, for garnish
• 1 teaspoon almonds, coarsely chopped, for garnish
• Optional variation: 1/4 teaspoon broken saffron strands plus 2 tablespoons milk

Method

Combine the rice, milk, nutmeg, cinnamon, sweetener, and raisins in a large pot over high heat and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Garnish with the pistachios and almonds and serve. For the saffron variation, soak the saffron in 2 tablespoons milk for 10 minutes and add it with the other ingredients. Makes 4 servings.