Indian Golden Turmeric Rice Pudding

• 92
  1 tbsp ghee

  Organic A2/A2 Ghee92$11.99Buy from Spring Sunrise Natural Foods
• 88
  2 tbsp sprouted cashews, roughly chopped

  Cashews, Sprouted, 6oz, Blue Mountain Organics88$14.00Buy from live live & organic™
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 72
  1/2 tsp ground cardamom

  Organic Cardamom Ground72$4.99Buy from Spicely Organics
• 84
  1/2 cup white basmati rice, rinsed and drained

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 84
  2 1/2 cups whole milk

  Milk84$7.00Buy from Storey Family Farm
• 88
  1 cup coconut milk

  Cocomi Coconut Milk 400ml88$10.49Buy from FOOD COME COME
• 1/2 cup water
• 1 pinch salt
• 91
  2 tbsp raisins

  Raisins, Flame, Organic 1 lb91$3.20Buy from Eden Market
• 91
  2 tbsp maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store

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1. 1

   Melt the ghee in a wide, heavy-bottomed saucepan over medium heat. Add the sprouted cashews and toast for 2 minutes until lightly golden, then transfer half of the cashews to a small bowl for garnish.

2. 2

   Lower the heat to medium-low and add the ground turmeric and ground cardamom to the remaining ghee in the pot, stirring constantly for 30 seconds until fragrant.

3. 3

   Add the rinsed white basmati rice to the pot and stir for 1 minute to coat each grain evenly in the spiced golden ghee.

4. 4

   Pour in the whole milk, coconut milk, water, and pinch of salt. Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently to prevent sticking, which takes about 5 minutes.

5. 5

   Reduce the heat to low and simmer gently uncovered for 17 minutes, stirring every few minutes along the bottom and sides of the pan, until the rice grains are very soft and the liquid has thickened to a creamy consistency.

6. 6

   Stir in the raisins and maple syrup, then simmer on low heat for an additional 3 minutes until the raisins are plump and juicy.

7. 7

   Remove the pan from the heat and let the pudding rest for 2 minutes to settle and thicken slightly. Ladle into six dessert bowls and top with the reserved toasted cashews to serve.