Indian Rice Pudding

I have a tendency to force recipes to work for me, whether I have the proper ingredients or not. Some believe this is a form of culinary blasphemy and thus warrants confiscation of apron and knives, but it's worked out pretty well for me so far, as was the case with this recipe. I had extra coconut milk from the Mango Chicken Curry, extra evaporated milk from a previous project, and no idea what to do with either. This food network recipe seemed to be a promising starting point, so I ran with it. And ran. And continued running. Then cooked, tasted, and then ran some more until I came up with the following recipe. I made a double batch and took it to a work party, where it was a huge hit and several people asked for the recipe. A small word of caution: if you're not fond of cardamom, do not make this recipe. Or simply leave it out and increase the amount of cinnamon.

1 C Cooked Basmati Rice
1 C Milk
1/2 C Evaporated Milk
3/4 C Coconut Milk
1/4 C Splenda
1/4 tsp Cardamom
1/4 tsp Cinnamon
1/3 C Golden Raisins
1/4 C Coconut

In a large nonstick pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (about 5 minutes).

Increase heat to medium, add evaporated milk, coconut milk, splenda, and cardamom. Continue cooking until mixture again begins to thicken (about 5-10 minutes). Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and coconut. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surpface of the pudding. Serve chilled or at room temperature.

Mahlzeit!
-Coriaunty