DESSERT

EXOTIC RICE PUDDING ON DEMAND

This recipe comes from Deborah Madison's mother, Winifred.

• 1 cup cooked rice

• ¾ cup milk, plus more for serving if desired

• A small handful of golden raisins or other dried fruit, such as cherries or a pinch of saffron threads

• 2 pinches of ground cardamom

• Honey to taste

• Tiny pinch of salt

• Chopped pistachio nuts

• Plain yogurt (optional)

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.

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. Makes 1 serving.

Source: Adapted from What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin.

Per serving: 426 calories, 11 g protein, 80 g carbohydrates, 3 g fiber, 6 g fat, 4 g saturated fat, 18 mg cholesterol, 294 mg sodium.

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