Ingredients

• 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

Instructions

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