Recipe: Indian Rice Pudding with Tamarillo Sauce

1 quart half and half or milk

1/2 cup basmati rice

1/4 teaspoon salt

1/2 teaspoon crushed cardamom seeds

1/4 cup sugar

1 teaspoon vanilla

1/4 cup plumped golden raisins

1/2 cup shredded coconut

Chopped pistachios

Tamarillo Sauce

Combine half and half, rice, salt, cardamom and sugar in large saucepan. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes, until rice is tender.

Stir in vanilla, raisins, coconut and 2 tablespoons chopped pistachios. Chill.

Serve pudding topped with Tamarillo Sauce and additional chopped pistachios. Makes 4 to 6 servings.

Tamarillo Sauce

3 tamarillos

1/4 cup sugar

1/4 cup water

Cover tamarillos with boiling water and let stand 1 to 2 minutes. Plunge into cold water, then remove peel and chop.

Place tamarillo pulp in small saucepan with sugar and water. Bring to boil. Reduce heat and simmer until fruit is very soft, 15 to 20 minutes.

Press fruit through strainer to remove seeds. Chill sauce. Makes about 1/2 cup.