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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 4 servings |
||
| Calories 311 | ||
| Calories from Fat 129 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.4g | 22% | |
| Saturated Fat 7.0g | 34% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 103mg | 4% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 17.8g | ||
| Protein 8.3g | 16% | |
Rice Pudding With Cardamom
By: Boomette
Oct 2, 2008
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
SERVES 4
Ingredients
- 2 tablespoons butter
- 1/2 cup arborio rice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 2 1/2 cups whole milk
- 2 tablespoons sugar
- 1/4 cup unsalted shelled pistachio, toasted
- 2 teaspoons liquid honey
Directions
1
In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: dizzydi
On Jan 21, 2009
This was really delicious! I had a craving for some rice pudding and this hit the spot!
I guess its kinda silly because it is rice pudding with cardamon but I actually left it out as I didnt have any but upped the cinnamon a tad.
Very good! 
From: lindseylcw
On Jan 9, 2009
Having read the previous review I made this in a double boiler and cooked it very slowly for 2 hours and it was perfect, very creamy. Made it again at work and added some rose water at the last minute and it was a great hit with all the customers and the staff - will be making again a lot. Thanks Boomette
From: kiwidutch
On Jan 8, 2009
The cardamom taste was great... no problems there. Where I did have difficulty was that I couldn't seem to get the rice evenly cooked.. some grains were still gritty and not cooked though enough, whilst the rest was starting to stick and burn on the bottom of the pot. For me this needs some refining to solve that problem becuase even though the heat was very low and I added more milk to save it, it still had a little too much crunch in the end. I added honey on the top, but didn't have any pistacho nuts to hand so skipped those. Please see my Rating System: 3 stars for a recipe that I was delighted to have tried, but which needs some working on to get the perfect smooth and creamy texture I'm looking for. Thanks!
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