Chilled Banana and Pistachio Rice Pudding

• 1 cup long-grain basmati rice (preferably sweet)*
• 1/2 cup shelled natural pistachios
• 1 tablespoon unsalted butter
• 1 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup sugar
• 3 cups whole milk
• 2 cups heavy cream
• 2 bananas, cut into 1/4-inch dice
• Garnish: about 1/4 cup shelled natural pistachios
• Accompaniment: melon compote
• *available at East Indian markets

1. In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.
2. Rinse rice under cold water and drain.
3. In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve.
4. Rinse pistachios under cold water and pat dry.
5. Rub off pistachio skins and chop pistachios coarse.
6. In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute.
7. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
8. Cool pudding and transfer to a serving dish.
9. Stir in pistachios and bananas.
10. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
11. Garnish pudding with pistachios and serve with compote.

longgrain basmati rice, shelled natural pistachios, unsalted butter, ground cardamom, cinnamon, freshly grated nutmeg, sugar, milk, heavy cream, bananas, pistachios, accompaniment, markets

Taken from www.epicurious.com/recipes/food/views/chilled-banana-and-pistachio-rice-pudding-13009 (may not work)