About this recipe: This is a very flavourful Indian-style rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Altered ingredient amounts. I didn't have any ground cardamom, so used two cardamom pods from the start and fished them out at the end. I also cooked the raisins with the rice from the start, to soften them a little. Incidentally, I think this would be just as nice with the raisins omitted altogether. This recipe and its author are directly lifted from the US Allrecipes site. I used 400ml each whole milk and (low fat) coconut milk, and simmered for 30-40 minutes, as was suggested there. - 24 Sep 2010
I took this recipe from the US version of allrecipes, so used their quantities in cups (all identical it seems, except the whole milk amount was doubled). Delicious! I served it cold, after an Indian dinner. A lovely, subtle combination of flavours; really tasty. - 24 Sep 2010