Lemon-Basil Basmati Pudding
Ingredients
2 tsp.
cornstarch
1 tsp.
water, cold
3 cups
prepared basmati rice
1 ⅓ cups
half-and-half
½ cup
sugar
½ oz.
fresh basil sprigs, plus more for garnish
1 tsp.
freshly grated lemon zest, plus more for garnish
½ tsp.
Kowalski's Organic Madagascar Vanilla Bean Paste or Vanilla Extract
2 tbsp.
chopped roasted and salted shelled pistachios
Directions
- In a small dish, whisk cornstarch with water until dissolved; set aside.
- Cook rice in the microwave according to pkg. directions.
- In a small saucepan, combine half-and-half and cooked rice; bring to a boil over medium heat.
- Stir in cornstarch mixture, sugar and basil; reduce heat to low and simmer until liquid is mostly absorbed and pudding is slightly thickened (about 5 min.).
- Remove basil and discard; stir in zest and vanilla.
- Scoop pudding into individual serving dishes or glasses; garnish each dish with basil, pistachios and lemon zest.
- Serve warm or at room temperature. May be stored in the refrigerator, covered, for up to 3 days; allow pudding to come to room temperature before serving.
Variation: For Swedish Rice Pudding, omit lemon zest, basil and pistachios. Add ¼ cup raisins to the saucepan with the half-and-half and cooked rice. Stir in ½ tsp. cinnamon and a pinch each of cardamom and nutmeg with the vanilla.
