Southern India’s coastline in the Indian states of Kerala and Karnataka is what helped shape the cuisine — access to harbors that led to the world spice trade. The flavorful basmati rice pudding mixes cardamom, milk, coffee liqueur and jaggery sugar to create a traditional dessert delicacy.
Cardamom and Bay Leaf Spiced Rice Pudding with Fancy’s Coffee Liqueur
Yields: 1 quart
- 2 tbsp ghee
- 6 green cardamom pods
- 2 bay leaves, whole
- 1 pinch salt
- 1/3 cup jaggery sugar, plus more if necessary
- 1 cup basmati rice
- 3 cups milk
- 1 cup heavy cream
- ¼ cup plus 2 tbsp coffee liqueur
1. Rinse basmati rice several times with water until water becomes clear, then soak for 20 minutes and drain.
2. In a medium pot, toast lightly in ghee 3-4 green cardamom pods and the bay leaves with a pinch of salt.
3. Add basmati rice and lightly toast the rice until fragrant.
4. Deglaze pan with 2 tbsp of coffee liqueur.
5. Add milk and bring to a boil, stirring constantly.
6. Once rice has reached a boil, turn down to a simmer and add jaggery sugar to taste.
7. Add heavy cream and continue simmering, stirring constantly until liquid has started to thicken.
8. Once rice has cooked through, let rice pudding mixture cool in the fridge.
9. Garnish with coffee liqueur.