Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This highly traditional Indian rice pudding is very liquid because it has barely any rice! The fact that it is only slightly sweetened makes it both refreshing and smoothly soothing.


  • ¼ cup long-grain rice
  • cups whole milk
  • 2 cardamom pods, slightly crushed
  • 3 tablespoons sugar
  • Pinch of saffron threads, soaked in 1 tablespoon hot milk
  • 2 tablespoons slivered almonds
  • 1 tablespoon chopped, skinned, unsalted pistachios
  • 1 tablespoon golden raisins


  1. Put rice in a deep bowl and add enough cold water to cover by 1 to 2 inches. Swirl the rice around with your hand until the water becomes cloudy and then gently pour off the water being careful not to pour out the rice. Repeat the process 2 or 3 more times or until the rinsing water stays clear. Drain rice.
  2. Place the rice in a saucepan with the milk, cardamom pods, and sugar. Bring to a boil, then lower heat and simmer, stirring, until the sugar dissolves. Continue to simmer until the rice is tender and the grains begin to split, about 30 minutes.
  3. Add the saffron, almonds, pistachios, and raisins, and simmer for about 5 minutes more. Remove the pan from the heat and remove cardamom pods. Serve warm.