Saturday, 23 November 2013

Cardamom Rice Pudding

I had a couple of bags of milk that needed to be used up before their expiry date and decided to make rice pudding on this cold and blustery day. I usually make rice pudding in a double boiler with short grain rice, milk, eggs and raisins but decided to try a version I had tasted in an Indian restaurant. After reviewing a few online recipes I used these ingredients to make a very comforting and aromatic pudding.
  • 4 cups milk- I used 1% cow's milk but a combination of cream, coconut milk and other milks can be used
  • 1/2 cup white basmati rice
  • 8 cardamom pods crushed with pestle. Remove the seed hulls and crush the black seeds. You could use 1 teaspoon ground cardamom instead.
  • 1 teaspoon ground cinnamon
  • 1/4 cup white sugar or other sweetener to taste (optional)
Combine ingredients and cook them over boiling water in a double boiler until rice is very soft. This takes about an hour. Stir mixture occasionally. When it is starting to thicken up add:
  • 1/4 cup diced apricots or raisins
  • 1/4 cup chopped almonds or pistachios
  • 1/4 cup flaked coconut (optional but tasty)
  • a dash of sea salt
  • 1 teaspoon vanilla extract
Let the pudding simmer for another 10 minutes or so without letting it get too thick and dry. Remove from heat and let it cool before serving. I like it warm or chilled.

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