Active Time

　　10 minutes

　　Total Time

　　1 1/2 hours

　　This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast.

　　

Ingredients

Makes 6 to 8 servings

　　6 cups whole milk

　　2/3 cup long-grain white rice (not converted)

　　1/2 teaspoon ground cardamom

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon salt

　　1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

　　1 tablespoon Indian Clarified Butter (Ghee) or melted butter

　　1/2 cup sliced almonds

　　1/2 cup raisins

　　

Step 1

Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.

　　

Step 2

Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.

　　

Step 3

Stir almond mixture into rice pudding and serve warm.

　　Cooks' Notes:

　　•Indian ingredients can be mail-ordered from Kalustyans.com.

　　•Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.