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Ingredients
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Quantity
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Long-grain basmati rice
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1 cup
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Shelled natural pistachios
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½ cup
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Unsalted butter
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1 tbsp
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Ground cardamom
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1 tsp
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Cinnamon
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¼ tsp
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Freshly grated nutmeg
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¼ tsp
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Sugar
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¾ cup
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Whole milk
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3 cups
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Heavy cream
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2 cups
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Bananas – cut into ¼” - dice
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2
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Shelled natural pistachios – for garnish
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¼ cup
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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 a melon compote.
