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Jasmine Rice Pudding with Cashews

Jasmine Rice Pudding with Cashews

By Diane UngerNovember 20, 2017

  • Makes
    8 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    Plus chilling

Jasmine rice gives this creamy pudding a lightly floral and subtle nutty fragrance and flavor. You can serve the pudding warm, room temperature or chilled. If you prefer rice pudding with a looser consistency, feel free to thin it with additional whole milk after it chills.

Tip

Don’t use a strong-flavored honey, such as buckwheat or lavender, as it will overpower the delicate flavor of the jasmine rice. We liked the mild floral notes of orange blossom honey. Don't use low-fat milk; it will curdle with cooking.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 1

    cup jasmine rice, rinsed

  • 1 ½

    teaspoons ground cardamom

  • 1

    teaspoon kosher salt

  • 6

    cups whole milk

  • ¼

    cup mild honey

  • Honey-apple compote, to serve

  • ½

    cup salted roasted cashews, finely chopped (optional)

Step 1

In a large Dutch oven over medium, melt the butter. Add the rice and cook, stirring occasionally, until lightly browned at the edges, 2 to 3 minutes. Stir in the cardamom and salt, then cook until fragrant, about 30 seconds.

Pour in the milk, bring to a simmer and cook, uncovered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice is tender and the mixture is creamy, 20 to 25 minutes.

Step 2

Off heat, stir in the honey. Transfer to a large bowl and let cool to room temperature, stirring occasionally.

Cover with plastic wrap and refrigerate until cold, at least 1 hour or up to 3 days. Serve with honey-apple compote and cashews, if using.

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