Rice Pudding With Cardamom

Dessert

Recipe courtesy of Savoring Spices and Herbs by Julie Sahni

Serves 4

Ingredients: 
  • 2 cups whole milk
  • 2 cans (10 ounces each) evaporated milk
  • 1/4 cup rice
  • 1/3 cup sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup golden raisins, for garnish
  • 1/4 cup almonds, for garnish

Rice Pudding With Cardamom

Rice Pudding With Cardamom Almonds and Raisins 

Click image to enlarge

Method: 

Combine milk and evaporated milk in a deep pot and bring to a boil. Add the rice and simmer over very low heat for 1 hour or until all rice is cooked and the milk has reduced and thickened. During the last 5 minutes stir in the sugar and cardamom.

Serve warm or chilled, garnished with raisins and almonds.

Note: This pudding keeps well, covered, for up to 5 days refrigerated.

Louisiana Recipes Weekly



 

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